Marinated Mirlitons, Artichokes, and Peppers

Recipe from

Southern Living


2 (12-ounce) jars marinated artichoke hearts
6 large mirlitons*
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 cup white balsamic vinegar
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon Creole seasoning
1 (7-ounce) jar roasted red bell pepper
Mixed salad greens


Drain artichoke hearts, reserving liquid in a large bowl.

Bring mirlitons and water to cover to a boil in a Dutch oven, and boil 45 to 50 minutes or until tender. Drain and cool. Peel mirlitons. Cut in half lengthwise; remove seeds, if desired. Cut mirliton halves into 1/4-inch-thick slices.

Whisk together reserved liquid, basil, and next 5 ingredients. Add mirlitons, artichoke hearts, and bell pepper; toss well. Cover and chill 2 hours, stirring occasionally. Serve over salad greens.

* 6 large yellow squash or zucchini may be sustituted. Cut in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Cook in boiling water to cover 5 minutes or until tender; drain, and cool.