Marinated Mirlitons, Artichokes, And Peppers

• 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

1. Drain artichoke hearts, reserving liquid in a large bowl.
2. 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.
3. 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.
4. * 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.

mirlitons, fresh basil, parsley, white balsamic vinegar, garlic, salt, creole seasoning, red bell pepper, salad greens

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