Tri-Color Potatoes With Artichoke Hearts and Feta

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

Steps:

• 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