Marinated Artichokes And Mirlitons

Course : Artichokes
Serves: 6
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3 medium mirlitons -- (chayotes)
14 ounces 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
2 ounces diced pimento -- drained
1 bunch boston lettuce leaves -- optional

Preparation / Directions:

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

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