ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Artichokes and Mirlitons

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.