Created by Kchurchill5 "RIP" Forever in our Kitchen on October 17, 2011
Step 1: Potatoes ... In a large saute pan (I prefer my cast iron, but any heavy pan will work; try not to use a non-stick if possible) add your potatoes, rosemary sprig and chicken broth. Bring to a boil and then reduce to medium and do not cover, you want the broth to reduce. Stir or move around the potatoes as they cook. The potatoes should take around 15 to 20 minutes till fork tender.
Step 2: Note ... When deciding how many potatoes, here is an easy way to decide. I look at the potatoes and think, I could eat 3 of them. So if you are making enough for 4 people - that is basically 12. Now, remember you also have onions and artichokes, so 12 will be plenty and probably a little left over. If you really love artichokes or onions, add a bit more, there is no right or wrong.
Step 3: Artichokes and Onions ... After 5 minutes (after it had come to a boil), add in the onions and artichokes and mix with potatoes. By now, the potatoes should be starting to become tender. Continue to cook on medium heat another 10 minutes. Most of the broth should have reduced and the onions and artichokes are soft and tender along with the potatoes.
Step 4: Finish ... First, take out the rosemary sprig. Then, add the feta cheese, pepper and greek seasoning and lightly mix - the potatoes will break up a bit an absorb the remaining broth. Taste for seasoning, the feta and the broth are both salty, so go easy. ENJOY!