1 lg. can French snap beans, drained
1 can artichoke hearts, keep water
1 c. Parmesan cheese
1 c. Italian bread crumbs
1/2 c. olive oil
2 tbsp. garlic powder

Heat olive oil. Add snap beans and fry for 15 minutes. Add chopped artichoke hearts with the water saved and simmer 15 minutes. Mix in garlic powder, cheese and 1/2 cup of bread crumbs. Put in casserole dish, adding the remaining bread crumbs. Bake 30 minutes at 350 degrees. Serves 6.