Marinated Mirlitons, Artichokes, And Peppers – a delicious recipe with mirlitons, fresh basil, parsley, white balsamic vinegar, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
100
kcal
Calories
20
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 (12-ounce) jars marinated artichoke hearts, 6 large mirlitons*, 1/2 cup chopped fresh basil, 1/4 cup chopped fresh parsley, and more.
Yes, Marinated Mirlitons, Artichokes, And Peppers falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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