2 cans artichokes, not marinated
3 boiled eggs
3/4 (or less) Spanish olives
1 can (or less) chestnuts
1 can mushroom soup, diluted with 1/2 c. milk
1/2 c. Cheddar cheese
Bread crumbs

Chop artichokes, eggs, olives, and chestnuts. Mix with diluted soup. Pour into lightly greased baking dish. Top with grated Cheddar mixed with bread crumbs. Bake at 350 degrees until cheese is melted and slightly brown.

For an appetizer - chop artichokes, eggs, olives and chestnuts rather fine. Substitute mayonnaise for the soup and milk. Bake as directed. Serve hot with wheat crackers.