8 potatoes with artichokes and feta Recipes

red potatoes, cut into quarters, olive oil, fresh thyme, chopped, black pepper, artichokes, drained and cut into quarters, yellow onion , cut into 1-2 inch pieces, feta cheese, crumbled

red potatoes (about 1 lb), scrubbed, fresh spinach, washed, drained, and stems removed, greek vinaigrette, divided, red onion, thinly sliced into half rounds (about 1/2 small onion), cucumber, peeled and cut into 1/4-inch rounds, tomatoes, halved, quartered artichoke hearts, drained, pitted kalamata olives, coarsely chopped, feta cheese, rinsed and cut into 1/2-inch cubes, garnish: fresh basil

red bell pepper, chopped, sweet potato, peeled and thinly sliced, stalks celery, chopped, jicama, peeled and thinly sliced, kohlrabi bulbs, peeled and diced, artichoke hearts in water, drained and halved, olive oil, fresh lemon juice, oregano, greek seasoning, salt and pepper to taste, pepperoncini peppers, minced, crumbled feta cheese

red-skinned potatoes, frozen artichoke hearts, thawed, diced, patted dry, chopped leek (white and pale green parts only), freshly grated parmesan cheese, egg, beaten to blend, chopped fresh mint, dried oregano, salt, pepper, feta cheese, diced, fresh french breadcrumbs, olive oil

olive oil, refrigerated hash brown potatoes (such as simply fresh ), greek seasoning, coarsely chopped drained water-packed artichoke hearts, tightly packed prewashed baby spinach leaves (about 1 1/2 oz), eggs, fat-free milk, freshly ground black pepper, feta cheese, crumbled, roma tomatoes, thinly sliced

butter, bacon, sour cream, chives, cheddar cheese, mushrooms, peas, black olives, sun dried tomatoes, basil pesto sauce, feta cheese, artichoke hearts, fresh parmesan, salsa, jalapeno peppers, corn, pepper jack, ground beef crumbles