6 artichokes
2 tbsp. oil
2 tbsp. flour
1 can cream of mushroom soup
1 can water
1 tsp. lemon pepper
1/8 tsp. cayenne pepper
Salt to taste
Parmesan cheese

Boil artichokes. Remove hearts and scrape out prickly part from center. Scrape meat from leaves and set aside. Put hearts in flat casserole. Brown flour in frying pan over low to medium heat. Add artichoke scrapings, soup, water and seasonings, except cheese. Cook 20 minutes. Pour mixture over artichoke hearts and sprinkle with cheese. Bake until mixture is bubbly. Serve with toast rounds.