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2 cans artichoke hearts,
1 tsp. basil flakes
2 Tbsp. olive oil
1 tsp. oregano
1/2 tsp. black pepper
1 tsp. minced garlic
1/4 c. grated Parmesan cheese
1 can cream of mushroom soup
1/2 c. Italian bread crumbs

Quarter artichoke hearts and place in 2 quart casserole
dish. Sprinkle with basil, oregano, pepper, garlic and Parmesan
cheese. Mix together thoroughly. Add undiluted soup and stir
until evenly coated. In a separate bowl, combine bread crumbs
with olive oil until moistened. Sprinkle bread crumb mixture
over artichoke mixture and place in oven at 375 degrees for 40 minutes
or until top is brown and bubbly.

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