3 lg. cans Progresso artichokes
1 med. (10 oz.) olive oil (1 1/2 c.)
3 c. bread crumbs (Progresso Italian)
1/2 c. Parmesan cheese
1/4 c. chopped green pepper
1/4 c. chopped celery
1/8 c. chopped garlic
3/8 c. chopped onion
1 tomato

In large skillet on low fire, saute green pepper, celery, garlic and onion in olive oil. Slowly add artichokes, smashing or quartering them, with 1 1/2 cans of their juice. Add bread crumbs and cut-up tomato. Bake at 350 degrees for 20 minutes. Sprinkle Parmesan cheese on top and bake 10 more minutes.