This recipe came from an estate sale. I obtained it when I purchased the family collection from the Malik Estate in Bedford, Texas in 1989. 1 clove garlic minced 1/4 cup chopped scallions 2 tablespoons parsley 1/4 cup olive oil 1 rounded tablespoon flour 3/4 cup milk 1 can artichoke hearts cut up 1/2 cup shredded sharp cheddar cheese 1/2 cup grated parmesan cheese Sauté garlic, onions and parsley in oil then add flour and gradually stir in milk and fold in artichoke hearts then place in 2 quart casserole and cover with cheeses and bake at 350 for 15 minutes.