Marinated Artichokes And Mirlitons

• 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
• 2 garlic cloves, minced
• 1 (2-ounce) jar diced pimento, drained
• Boston lettuce leaves (optional)

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

mirlitons, artichoke bottoms, white wine vinegar, lowsalt chicken broth, fresh basil, parsley, olive oil, garlic, pimento, boston lettuce leaves

Taken from www.myrecipes.com/recipe/marinated-artichokes-mirlitons (may not work)