Marinated Artichokes and Mirlitons


  • 2 tablespoons chopped fresh basil
  • 1 (2-ounce) jar diced pimento, drained
  • 2 garlic cloves, minced
  • ½ teaspoon Cajun-Creole Seasoning
  • ¼ cup low-salt chicken broth
  • 2 tablespoons chopped fresh parsley
  • 3 (8-ounce) mirlitons (chayotes)
  • + 4 more ingredients
    • Boston lettuce leaves (optional)
    • 1 tablespoon olive oil
    • 1 (14-ounce) can artichoke bottoms, drained and sliced crosswise
    • ½ cup white wine vinegar

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 ve...

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