Name: Artichoke Relish on Toasted Pita
Cook time: 8 h 8 min
Yield: 16

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Portions:
16

Serving Size:
2 tablespoons of relish on 2 pita wedges

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

14 ounces canned artichoke hearts
2 ounces canned diced pimento
2 green onions
1 garlic clove
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper
4 pita bread rounds, 7” size

Preparation

Drain and chop the artichoke hearts and pimento. Thinly slice the green onions and mince the garlic clove.
Combine all ingredients except the pitas in a bowl and mix well.
Cover and chill for 8 hours or overnight.
Preheat the oven to 350° F.
Split the pita rounds open. Cut each half into quarters, making 8 wedges.
Place the pita wedges on a baking sheet, smooth side down and spray with cooking spray. Bake for 8 minutes or until lightly browned.
Cool the pita wedges and set aside in an airtight container until ready to serve.
Top each pita wedge with 1 tablespoon of Artichoke Relish.

Helpful hints

Bagel chips or pita chips work well too. Choose the lowest sodium chips.

Nutrients per serving

Calories 82

Protein 3

Carbohydrates 13

Fat 2

Cholesterol 1

Sodium 166

Potassium 103

Phosphorus 41

Calcium 43

Fiber 2.0

Renal and renal diabetic food choices

1 starch
1/2 vegetable, medium potassium

Carbohydrate choices

Submitted by: DaVita renal dietitian Carol from Alabama.

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