Total Time
Prep 15 mins
Cook 10 mins

This is very easy to make and has a nice presentation when served on a large platter. It is very colorful. The chicken broth is optional. I prefer it without, finding that the liquid from the artichokes, tomatoes, lemon and oil is just enough.

Ingredients Nutrition


  1. Bring pot of lightly salted water to boil and add pasta.
  2. Cook until al dente.
  3. Meanwhile, in large frying pan, saute peppers and onion in olive oil for 3 minutes.
  4. Add artichokes and cherry tomatoes.
  5. Saute an additional 2 minutes.
  6. Add chicken broth to pan and heat through.
  7. Toss in feta cheese, olives and oregano.
  8. Stir over low heat until cheese begins to melt.
  9. Serve over hot pasta.
  10. Squeeze lemon juice over top.
Most Helpful

My Pick Your Chef selection. Oh WOW. Martha, this pasta dish was sooooo incredible. Beautiful presentation, just like you said. Very colorful and wonderfully delicious. I only added a small amount of salt and pepper, and left out the chicken broth. I have decided to make this for my girlfriend lunch-bunch next month. Thanks for sharing this.

ratherbeswimmin' January 29, 2003

Definitely a repeat. Easy & fast to prepare. I did cut the recipe in half & it worked great. I used a dash of white wine for a little liquid in place of chicken broth. Very colorful presentation & delicious. Super recipe for a vegetarian meal.

JanetR February 26, 2003

I really liked the flavors in this dish, but ended up adding the chicken broth because I thought the sauce was too thick. I wish I'd added more. Perhaps the problem was in the feta I used, I'm not sure, but this sauce was un-attractively thick, for me. I think with the addition of even more chicken broth to thin it out it would be perfect. I can't say enough about the flavors, though - flavor is superb.

P4 February 26, 2003