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.
Serving size: 2 tablespoons of relish on 2 pita wedges
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
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:
1/2 vegetable, medium potassium
Helpful hints: Bagel chips or pita chips work well too. Choose the lowest sodium chips.
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