Marinated Artichokes and Mirlitons

Cooking Light
6 servings (serving size: 1 cup)


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3 (8-ounce) mirlitons (chayotes)
1 (14-ounce) can artichoke bottoms, drained and sliced crosswise
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 garlic cloves, minced
1 (2-ounce) jar diced pimento, drained
Boston lettuce leaves (optional)


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.

Combine vinegar and next 7 ingredients (vinegar through pimento) in a large bowl; stir with a whisk.

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.

Created date

June 1997

Nutritional Information

Calories 72
Caloriesfromfat 35 %
Fat 2.8 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 11.1 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 265 mg
Calcium 43 mg