DaVita Eats: Artichoke Relish on Toasted Pita

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.