Artichoke Relish on Toasted Pita


Serving Size:
2 tablespoons of relish on 2 pita wedges

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian
  • Heart Healthy


  • 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


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

Carbohydrates 13 g

Fat 2 g

Cholesterol 1 mg

Sodium 166 mg

Potassium 103 mg

Phosphorus 41 mg

Calcium 43 mg

Fiber 2.0 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1 starch
  • 1/2 vegetable, medium potassium

Carbohydrate choices


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