1 Tablespoon olive oil
1 small bunch of asparagus, trimmed and cut into 2 inch pieces
1/2 cup red bell pepper, cut into 1 inch thick strips
1 garlic clove, minced
Dash of hot red pepper flakes
1/2 cup drained, canned quartered artichoke hearts (canned in water)
1/2 cup gf Chicken Stock (or water)
Fresh lemon juice to taste
Salt and freshly ground black pepper
2 Tablespoons feta cheese, crumbled