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Greek   -   Mediterranean Potatoes And Artichokes   adapted from Betty Crockers New International Cookbook

  • 16 Small Red Potatoes -- quartered
  • 1 1/3 Tablespoons Olive Oil
  • 2 Small Onion -- chopped
  • 8 Cloves Garlic -- chopped
  • 2 Cans Artichoke Hearts -- drained
  • 4 Medium Roma Tomato -- chopped
  • 24 Pimiento Stuffed Green Olives -- chopped
  • 1/4 Cup Pesto Sauce
  • Parsley -- chopped
  • 2/3 Cup Feta Cheese -- crumbled
Directions heat 1 inch water to boiling, add potatoes. cover and boil, reduce heat simmer for 15 minutes and drain. heat oil over medium high. saute onions and garlic then add potatoes until tender, then add except garnishes, cook until tender. sprinkle with garnishes and serve.
Serves 8
Time to Make 0:00

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