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Marinated Artichokes and Mirliton

By: Cooking Light magazine

"The chayote--known in Louisiana as the mirliton--is a curious fruit that tastes more like a squash. Its low-key flavor makes it an excellent companion to high-spirited artichokes; a Cajun-seasoned vinaigrette pulls them together. If it's not in your grocery store, patty pan squash is a good substitute."

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Servings (Help)

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Original Recipe Yield 6 servings

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 cloves garlic, minced
1 (2 ounce) bottle diced pimento, drained
Boston lettuce leaves

Directions

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 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.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 72 (35% from fat); FAT 2.8g (sat 0.3g, mono 1.7g, poly 0.2g); PROTEIN 2.2g; CARB 11.1g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 265mg; CALC 43mg

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