Marinated Mirlitons, Artichokes, and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (12-ounce) jars marinated artichoke hearts |
6 large mirlitons |
1/2 cup chopped fresh basil |
1/4 cup chopped fresh parsley |
1/2 cup white balsamic vinegar |
2 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon creole seasoning |
1 (7-ounce) jar roasted red bell pepper |
mixed salad greens |
Directions:
1. Drain artichoke hearts, reserving liquid in a large bowl.
2. Bring mirlitons and water to cover to a boil in a Dutch oven, and boil 45 to 50 minutes or until tender. Drain and cool. Peel mirlitons. Cut in half lengthwise; remove seeds, if desired. Cut mirliton halves into 1/4-inch-thick slices.
3. Whisk together reserved liquid, basil, and next 5 ingredients. Add mirlitons, artichoke hearts, and bell pepper; toss well. Cover and chill 2 hours, stirring occasionally. Serve over salad greens.
4. * 6 large yellow squash or zucchini may be sustituted. Cut in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Cook in boiling water to cover 5 minutes or until tender; drain, and cool.
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