Marinated Mirlitons, Artichokes, and Peppers

Marinated Mirlitons, Artichokes, and Peppers

Southern Living OCTOBER 2000

  • Yield: 4 to 6 servings


  • 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.


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Marinated Mirlitons, Artichokes, and Peppers Recipe