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Artichoke Relish on Toasted Pita
Diet Types:
Portions: 16
Serving Size: 2 tablespoons of relish on 2 pita wedges
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
Nutrients per serving
Calories 82
Protein 3
Carbohydrates 13
Fat 2
Cholesterol 1
Sodium 166
Potassium 103
Phosphorus 41
Calcium 43
Fiber 2.0
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.
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Renal and renal diabetic food choices
- 1 starch
- 1/2 vegetable, medium potassium
Carbohydrate choices
1Helpful hints
- Bagel chips or pita chips work well too. Choose the lowest sodium chips.
Submitted by:
DaVita renal dietitian Carol from Alabama.Download Free Kidney-Friendly Cookbooks
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