Artichoke and Pimiento Relish With Pita Toasts

Name: Artichoke and Pimiento Relish With Pita Toasts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 2 (793.78 g) can artichokes (drained and chopped); 56.69 g jar pimiento (diced and drained); 2 green onions (thinly sliced); 73.94 ml parmesan cheese (freshly grated); 29.58 ml extra virgin olive oil; 59.16 ml fresh lemon juice; 4.92 ml pepper; 8 (56 inch) pita bread rounds

Submitted by Bellablue

"A refreshing and healthy appetizer! I prefer this to the heavier artichoke and spinach dip..although I do still like that as well. Hope you all enjoy as I do!"

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Ready In:: 25mins
Ingredients:: 8
Serves:: 8

ingredients

2 (793.78 g) can artichokes (drained and chopped)
56.69 g jar pimiento (diced and drained)
2 green onions (thinly sliced)
73.94 ml parmesan cheese (freshly grated)
29.58 ml extra virgin olive oil
59.16 ml fresh lemon juice
4.92 ml pepper
8 (56 inch) pita bread rounds

directions

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.