Artichoke Heart Casserole
["2 (15 oz. each) cans artichoke hearts, drained", "1 tsp. basil flakes", "1 tsp. oregano", "1/2 tsp. black pepper", "1 tsp. minced garlic", "1/4 c. Parmesan cheese", "1 (10 1/2 oz.) can cream of mushroom soup", "1/2 c. Italian bread crumbs", "2 Tbsp. olive oil", "4 c. chicken stock", "1 medium cauliflower", "1 large broccoli", "1/2 lb. carrots", "1/4 c. sliced green onions", "1 stick butter", "1 can Campbell's cream of chicken soup", "1 Tbsp. cornstarch and 1/2 c. water", "salt and pepper to taste", "1/4 c. margarine", "1/2 c. bread crumbs", "1/4 c. Parmesan cheese"]
["First, pour the chicken stock into a vegetable steamer and bring it to a rolling boil.", "Then, one ingredient at a time, begin steaming the cauliflower, broccoli and carrots in the chicken stock until they are tender-crisp (not raw, but not soft either). When each vegetable is cooked, dip it quickly in ice cold water to stop the cooking; drain it in a colander and set it aside in a buttered 11 x 17-inch baking pan."]
["hearts", "basil flakes", "oregano", "black pepper", "garlic", "Parmesan cheese", "cream of mushroom soup", "Italian bread crumbs", "olive oil", "chicken stock", "cauliflower", "broccoli", "carrots", "green onions", "butter", "Campbell's cream", "cornstarch", "salt", "margarine", "bread crumbs", "Parmesan cheese"]