Greek-Style Slow cooker Sausage and Artichokes

"This mediterranean-inspired main dish is brimming with a medley of tastes; savory lemon, pungent oregano and tender artichokes. The recipe comes from Weight Watchers. Points per 1 2/3 cup is 4 points."
photo by Marla Swoffer photo by Marla Swoffer
photo by Marla Swoffer
Ready In:
6hrs 20mins




  • Coat 12-inch nonstick skillet with cooking spray.
  • 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.
  • Add potatoes, frozen artichokes hearts, oregano, pepper and broth; cover and cook on high heat 5 to 6 hours.
  • (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).
  • About 15 minutes before serving; spoon cornstarch into a cup, add 1 tablespoon of the slow cooker liquid and lemon juice; stir well.
  • Stir into slow cooker, cover and cook on low heat for 15 minutes more.

Questions & Replies

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  1. This is an interesting dish. I like lots of spices, so I used far more salt, sage, and oregano than called for, but it was still a little bland for me. I cooked for 6 hours on high, and the potatoes were great but the artichokes were mush. Next time will up the spices even more, and add the artichokes half way through.
  2. My husband took one bite and said, "this is a keeper." He repeated that after a few more bites, so I knew we had a winner (he's got a pretty discerning palate). I used 2 large unpeeled, thickly sliced russet potatoes. I didn't have frozen, so I added canned artichokes (the kind in water) 2 hours before it was done. My crockpot is pretty hot so I did this on low. Steamed meatballs was a different experience for me, but not a bad one. Next time I might add onions and/or garlic, but it doesn't need it (I just adore those seasonings).
  3. I loved this, but even leaving the artichokes frozen and putting them on top they got a little too squishy. That may be my personal problem though, because I like mine a little al dente. The overall flavor was great and my kids loved the meatballs. I loved that it was low "points". Thanks, Barb for a yummie dinner!!!
  4. When I first saw this I thought it was a soup, so I ended up making the soup version of this by adding more broth and spices, with lots of fresh oregano and more lemon. It was really good!
  5. This was different from the usual crock pot meal and I think the whole family appreciated that. I would serve on fettucine also in agreement with the last viewer, this would be great with pasta but omit the potatoes.



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