2 cans (15 oz. each) artichoke hearts, drained
1 tsp. basil flakes
1 tsp. oregano
1/2 tsp. black pepper
1 tsp. minced garlic
1/4 c. Parmesan cheese
10 1/2 oz. can condensed cream of mushroom soup
1/2 c. bread crumbs
2 tbsp. olive oil

Quarter artichoke hearts and place in 2 quart greased casserole. Sprinkle with basil, oregano, pepper, garlic and cheese. Mix thoroughly. Add undiluted soup and stir until evenly coated. In separate bowl combine olive oil with crumbs until moistened. Sprinkle crumb mixture over artichoke mixture and place in 375 degree oven for 40 minutes. Serves 4 to 6.