- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- Snip ends of tomatoes and soak in boiling water for 2 minutes until reconstituted; drain.
- In large non-stick skillet over medium heat, sauté turkey in oil for 4 minutes per side or until turkey is golden brown and meat is no longer pink in center.
- In medium bowl, combine artichoke juice, vinegar, oregano, pepper flakes, green onion and garlic. Fold turkey, artichokes and tomatoes into mixture. Cover and refrigerate overnight.
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