Tri-Color Potatoes With Artichoke Hearts and Feta

Name: Tri-Color Potatoes With Artichoke Hearts and Feta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 907.18 g baby tricolor potatoes, unpeeled, sliced into small, uniform wedges (red, white or gold, and purple or blue); 14.79 ml olive oil; 118.29 ml thinly sliced onion; 1-2 garlic clove, minced; 9.85 ml lemon juice; salt and pepper, to taste; 2 (793.78 g) can water-packed artichoke hearts, drained; 14.79 ml capers, drained; 177.44 ml sliced large Spanish olives with pimento; 113.39-170.09 g feta cheese

Submitted by Halcyon Eve

"I got this from a flyer from Trader Joe's. It's really yummy! It goes especially well with chicken, we think. I recommend using a sheep's milk or goat's milk feta for this--the taste and texture suit it so much better!"

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Ready In:: 35mins
Ingredients:: 10
Serves:: 6

ingredients

907.18 g baby tricolor potatoes, unpeeled, sliced into small, uniform wedges (red, white or gold, and purple or blue)
14.79 ml olive oil
118.29 ml thinly sliced onion
1-2 garlic clove, minced
9.85 ml lemon juice
salt and pepper, to taste
2 (793.78 g) can water-packed artichoke hearts, drained
14.79 ml capers, drained
177.44 ml sliced large Spanish olives with pimento
113.39-170.09 g feta cheese

directions

Boil potato wedges in boiling water for 5 minutes to cook part-way. Drain and set aside.
Heat oil in a large, nonstick skillet over medium-high heat. Add onion and garlic and cook until tender, stirring often, about 4-5 minutes.
Add lemon juice, salt, and pepper. Stir in artichoke hearts, potatoes, capers, and olives. Saute gently until heated through, about 5 minutes.
Serve sprinkled with feta cheese.