Marinated Artichokes and Mirlitons

Ingredients

• 14 ounce artichoke bottoms drained sliced canned
• 0.5 teaspoon cajun-creole seasoning 
• 2 tablespoons basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup low-salt chicken broth 
• 24 ounce mirlitons (chayotes)
• 1 tablespoon olive oil 
• 2 ounce pimento diced drained
• 0.5 cup citrus champagne vinegar 

Equipment

• bowl
• whisk
• slotted spoon

Directions

1. Peel mirlitons; cut in half lengthwise, and discard pits.
2. Cut mirliton halves lengthwise into slices. Steam mirliton slices and artichoke bottoms, covered, 40 minutes or until tender. Cool.
3. Combine vinegar and next 7 ingredients (vinegar through pimento) in a large bowl; stir with a whisk.
4. Add vegetables to vinegar mixture; toss well. Cover and marinate 1 hour, stirring occasionally. Spoon into a lettuce-lined bowl, if desired.
5. Serve with a slotted spoon.