DaVita Eats: Artichoke Relish on Toasted Pita

About this Video

This Artichoke Relish is exploding with flavor and pairs perfectly with your favorite low-potassium veggie or toasted pita. Get this recipe and more in Today's Kidney Diet: Hearty Winter Dishes. Download for free: http://bit.ly/2iYv1Fc. 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 Preparation: Drain and chop artichoke hearts and pimento. Thinly slice green onions and mince garlic clove. Combine artichokes, pimentos, green onions, Parmesan cheese, garlic, lemon juice, olive oil and pepper in a bowl and mix well. Cover and chill for 8 hours or overnight. Preheat oven to 350° F. Split pita rounds open. Cut each half into quarters, making 8 wedges. Place pita wedges on a baking sheet, smooth side down and spray with cooking spray. Bake for 8 minutes or until lightly browned. Cool pita wedges and set aside in airtight container until ready to serve. Top each pita wedge with 1 tablespoon of Artichoke Relish. Renal and renal diabetic food choices: 1 starch 1/2 vegetable, medium potassium Carbohydrate choices: 1 Helpful hints: Bagel chips or pita chips work well too. Choose the lowest sodium chips.