Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     mirlitons -- (chayotes)
  1       14 ounces ca  artichoke bottoms -- drained and sliced
     1/2           cup  white wine vinegar
     1/4           cup  low-salt chicken broth
  2        tablespoons  chopped fresh basil
  2        tablespoons  chopped fresh parsley
  1         tablespoon  olive oil
     1/2      teaspoon  cajun-creole seasoning
  2             cloves  garlic -- minced
  1       2 ounces jar  diced pimento -- drained
                        boston lettuce leaves -- optional

Preparation:

1. Peel mirlitons; cut in half lengthwise, and discard pits. Cut mirliton halves lengthwise into slices. Steam mirliton slices and artichoke bottoms, covered, 40 minutes or until tender. Cool. 2. Combine vinegar and next 7 ingredients (vinegar through pimento) in a large bowl; stir with a whisk. 3. Add vegetables to vinegar mixture; toss well. Cover and marinate 1 hour, stirring occasionally. Spoon into a lettuce-lined bowl, if desired. Serve with a slotted spoon.

Nutritional Information:

44 Calories (kcal); 2g Total Fat; (45% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 262mg Sodium