Tri-Color Potatoes With Artichoke Hearts and Feta

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!

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  lbs  baby tricolor potatoes, unpeeled, sliced into small, uniform wedges (red, white or gold, and purple or blue)
• 1  tablespoon olive oil
• 1⁄2 cup  thinly sliced onion
• 1 -2  garlic clove, minced
• 2  teaspoons lemon juice
•  salt and pepper, to taste
• 2 (14 ounce) cans water-packed artichoke hearts, drained
• 1  tablespoon capers, drained
• 3⁄4 cup  sliced large Spanish olives with pimento
• 4 -6  ounces feta cheese

Directions

1. Boil potato wedges in boiling water for 5 minutes to cook part-way. Drain and set aside.
2. 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.
3. Add lemon juice, salt, and pepper. Stir in artichoke hearts, potatoes, capers, and olives. Saute gently until heated through, about 5 minutes.
4. Serve sprinkled with feta cheese.