Mediterranean Turkey Stew with Artichokes

1 teaspoon olive oil1 cup chopped onion1#188; pounds ground turkey, defrosted if frozen 1 teaspoon garlic powder1 teaspoon dried oregano#189; teaspoon dried thyme2 bay leaves#188; teaspoon black pepper1 can (141/2-ounces) Italian-style stewed tomatoes1 can (141/2 ounces) diced tomatoes seasoned with garlic and spices (see note) 1 can (19 ounces) chickpeas1 can (21/4 ounces) sliced black olives1 can (14 ounces) quartered artichoke hearts (see note) Crumbled feta cheese for garnish, to tasteIn a 4#189;-quart Dutch oven or soup pot, heat the oil over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the turkey, and raise the heat to medium-high. Stir frequently, breaking up any large chunks of turkey and making sure that it cooks through. While the meat cooks, add the garlic powder, oregano, thyme, bay leaves and black pepper.While the turkey continues to cook, open all the cans. Drain and rinse the chickpeas. Drain the artichokes and olives.Add the tomatoes with their juices to the pot. Break up any large tomato chunks. Add the chickpeas, olives and artichokes. Stir thoroughly but gently.Continue to cook, stirring frequently, until the turkey is no longer pink, about 5 minutes. Reduce heat to low and simmer, stirring from time to time, to blend flavors and reduce the liquid slightly, about 10 minutes or until ready to serve.To serve, spoon the stew into bowls, and garnish with feta-cheese crumbles to taste.Serves five.Cook's note: Any diced tomatoes seasoned with garlic will work. Use artichokes packed in water, not marinated artichokes.@Recipe nutrition:Nutrition values per serving: 385 calories (31 percent from fat), 14 g fat (3 g saturated), 41 g carbohydrates, 26 g protein, 45 mg cholesterol, 1,028 mg sodium.