1 stick butter
1/4 c. olive oil
2 lg. onions
2 pods garlic
2 cans artichoke parts
8 c. chicken broth (Campbells or Swanson's)
1 tsp. basil
1/2 tsp. oregano
1 tbsp. flour
2 tbsp. parsley
Vermicelli
Grated Parmesan cheese or Italian cheese

Saute onions and garlic in butter and olive oil. Add artichoke parts and saute for 5 minutes. Add broth and spices; simmer another 5 minutes. Combine flour and 1 cup water. Add to soup and simmer 45 minutes. Add vermicelli and cook until done. Top with cheese.