Greek-Style Slow cooker Sausage and Artichokes

From: PatrickG

On Apr 8, 2008

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.

From: Kats' Meow

On Oct 7, 2007

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.

From: Brooksey

On Apr 15, 2004

This is one of my favorite WW recipes! My husband loves it. I don't use frozen artichokes becasue I couldn't find them. I jut used the ones in a jar. They weren't mushy or overcooked. Also, I don't meausre for spices, I used lots of sage and oregano until the meatballs look green! It makes it have LOTS of flavor. Very tasty indeed!

From: Picholine

On Jan 24, 2007

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).