1. Coat 12-inch nonstick skillet with cooking spray. 2. Season turkey with salt and sage; shape into 1 inch balls, add to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5 quart slow cooker. 3. Add potatoes, frozen artichokes hearts, oregano, pepper and broth; cover and cook on high heat 5 to 6 hours. 4. (note when layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they do not overcook. It isn't necessary to thaw the artichokes first). 5. About 15 minutes before serving; spoon cornstarch into a cup, add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. 6. Stir into slow cooker, cover and cook on low heat for 15 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
