4 cans French style snap beans
1 can artichoke hearts
2 c. Italian bread crumbs
2 c. grated Romano cheese
1 1/2 c. olive oil
10 or 12 toes garlic, chopped fine

Mix bread crumbs, cheese, garlic and artichokes together. In a casserole dish, put 2 cans beans, 1/2 of mixture, the rest of beans, then remaining mixture. Pour olive oil over all. Bake 25 minutes at 325 degrees (covered).