Mediterranean Turkey Stew with Artichokes

Recipe Directions

1 1/4 pounds ground turkey, defrosted if frozen
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon black pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes
1 can (14 1/2 ounces) diced tomatoes seasoned with garlic and spices*
1 can (14 ounces) quartered artichoke hearts*
1 can (19 ounces) chickpeas
1 can (2 1/4 ounces) sliced black olives
Crumbled feta cheese, for garnish, to taste

In a 4 1/2-quart Dutch oven or soup pot, heat the oil on medium. Peel and coarsely chop onion, adding it to pot as you chop. Add turkey and raise heat to medium-high. Stir frequently, breaking up any large chunks of turkey and making sure it cooks through. While meat cooks, add garlic powder, oregano, thyme, bay leaves and black pepper.

While turkey continues to cook, open all cans. Drain and rinse chickpeas. Drain artichokes and olives.

Add tomatoes with their juices to the pot. Break up any very large tomato chunks. Add chickpeas, olives and artichokes. Stir thoroughly but gently.

Continue to cook, stirring frequently, until turkey is no longer pink, about 5 minutes. Reduce heat low and simmer, stirring from time to time, to blend flavors and reduce liquid slightly, about 10 minutes or until ready to serve. To serve, spoon stew into bowls and garnish with feta cheese crumbles to taste.

* Cooking Notes

Any diced tomatoes seasoned with a combination of garlic will work.

Use artichokes packed in water, not marinated artichokes.