Artichoke and Pimiento Relish With Pita Toasts

• 2 (14 ounce) cans artichokes (drained and chopped)
• 1 (2 ounce) jar pimiento (diced and drained)
• 2 green onions (thinly sliced)
• 5 tablespoons parmesan cheese (freshly grated)
• 2 tablespoons extra virgin olive oil
• 4 tablespoons fresh lemon juice
• 1 teaspoon pepper
• 8 (7 inch) pita bread rounds

1. Combine artichokes, pimentos, green onions, Parmesan cheese, garlic, lemon juice, olive oil and pepper in a bowl and mix well.
2. Cover and chill for 8 hours or overnight.
3. Preheat oven to 350F.
4. Split pita rounds open.
5. Cut each half into quarters, making 8 wedges.
6. Place pita wedges on a baking sheet, smooth side down and spray with cooking spray.
7. Bake for 8 minutes or until lightly browned.
8. Cool pita wedges and set aside in airtight container until ready to serve.
9. Top each pita wedge with 1 tablespoon of Artichoke Relish.

artichokes, pimiento, green onions, parmesan cheese, extra virgin olive oil, lemon juice, pepper, pita bread

Taken from www.food.com/recipe/artichoke-and-pimiento-relish-with-pita-toasts-487417 (may not work)