Pita Wedges with Artichoke Relish Recipe
Ingredients
| Whole wheat pita bread rounds - 4 (8-inch) | ||
| Artichoke hearts - 1 can (14-ounce), drained and chopped | ||
| Diced pimiento - 1 jar (2-ounce), drained | ||
| Green onions | 2 | |
| Parmesan cheese | 3 Tablespoon, freshly grated | |
| Garlic | 1 Clove (5gm), minced | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Dried oregano | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
GETTING READY
1. Preheat oven to 350°F.
MAKING
2. To prepare pita split each pita round in half crosswise and quarter each half, making 8 wedges.
3. Place on baking sheets, smooth side down and bake in the preheated oven for 8 minutes or until lightly browned.
4. Set aside in an airtight container.
5. In a medium bowl, stir well combining artichokes and next 8 ingredients.
6. With cover chill 8 hours or overnight.
SERVING
7. Sprinkle artichoke relish with parsley and serve with reserved pita wedges.
1. Preheat oven to 350°F.
MAKING
2. To prepare pita split each pita round in half crosswise and quarter each half, making 8 wedges.
3. Place on baking sheets, smooth side down and bake in the preheated oven for 8 minutes or until lightly browned.
4. Set aside in an airtight container.
5. In a medium bowl, stir well combining artichokes and next 8 ingredients.
6. With cover chill 8 hours or overnight.
SERVING
7. Sprinkle artichoke relish with parsley and serve with reserved pita wedges.
Chef
