Tri-Color Potatoes With Artichoke Hearts and Feta

• 2 lbs baby tricolor potatoes, unpeeled, sliced into small, uniform wedges (red, white or gold, and purple or blue)
• 1 tablespoon olive oil
• 12 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
• 34 cup sliced large Spanish olives with pimento
• 4 -6 ounces feta cheese

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

baby tricolor potatoes, olive oil, onion, garlic, lemon juice, salt, water, capers, olives, feta cheese

Taken from www.food.com/recipe/tri-color-potatoes-with-artichoke-hearts-and-feta-265152 (may not work)