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Yield
6 servings (serving size: 1 cup)

How to Make It

Step 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.

Step 2

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

Step 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.

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