Artichoke Heart Casserole - cooking recipe

Ingredients

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

Preparation

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.