Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         pound         small red potatoes, cut into fourths
16        ounces        baby-cut carrots
15        cloves        garlic, peeled and cut in half
2 1/2     pound         bone-in chicken pieces, skin removed
1         cup           chicken broth
1/2       cup           dry sherry or chicken broth
1         teaspoon      dried basil leaves
1/2       teaspoon      dried rosemary leaves, crumbled
1/2       teaspoon      salt
6         ounces        marinated artichoke hearts
2         teaspoon      cornstarch
1         tablespoon    water

Preparation:

Place potatoes, carrots and garlic in 5 quart crockpot. Place chicken pieces on top. Mix broth, sherry, basil, rosemary and salt; pour into crockpot. Cover and cook on low about 6 hours until vegetables and chicken are tender. Remove chicken from crockpot. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into crockpot. Cut artichokes in half and add to crockpot. Mix cornstarch and water until smooth. Gradually stir mixture into crockpot. Cover and cook on high about 15 minutes or until thickened.