Garden Pita
4 pita pockets
5 marinated artichoke hearts, chopped
1/2 cup roasted red peppers, drained and sliced into strips
2 stalks fennel, thinly sliced
1 garlic clove, minced
1 large tomato, peeled and diced, 2/3 cup feta cheese
Juic of half lemon
3 tablespoons olive oil
1 tablespoon chopped mint,
2 tablespoons chopped parsley
1/2 cups pitted kalamata olives, sliced
Salt and pepper to taste
Combine artichoke hearts, roasted pepper, drained and chopped, fennel, thinly sliced, minced garlic clove, tomato, feta cheese, lemon juice, olive oil, mint, parsley, olives, salt and pepper to taste. Cut large pitas in half, warm in oven, fill pockets with half cup filling and serve immediately.