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ITALIAN ARTICHOKES

2 cans artichoke hearts
1-101/2 oz. can condensed pea soup
Parmesan cheese to taste
Romano cheese to taste

Drain artichokes, reserving liquid. Place artichokes in buttered casserole. Blend soup with 1/2 cup reserved liquid; pour over artichokes. Sprinkle with cheese as desired. Bake, covered, for 25 minutes at 375.

Posted: February 26, 2006

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