2 cans (10 1/2 oz.) artichoke hearts
1 tsp. dry basil
1 tsp. oregano
1/2 tsp. black pepper
1 tsp. minced garlic
1 can (10 1/2 oz.) cream of mushroom soup, undiluted
1/4 c. Parmesan cheese
1/2 c. seasoned bread crumbs
2 tbsp. olive oil

Quarter artichoke hearts and place in an ovenproof casserole. Sprinkle with basil, oregano, pepper and garlic. Mix well. Add soup and stir well. In a separate bowl combine bread crumbs and oil until well mixed. Sprinkle over artichoke mix. Bake at 375 degrees for about 40 minutes, until top is brown and bubbly. Makes a good dip.