1 (16 ounce) can artichoke hearts, drained
2 (10.75 ounce) cans condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed tomato soup
1 1/2 teaspoons dried rosemary
1 teaspoon dried sage
1 1/2 teaspoons dried thyme
1 (4 ounce) can artichoke hearts, drained
1 (10 ounce) package shredded sharp Cheddar cheese
Dredge sharp Cheddar cheese in milk. Melt butter in skillet over medium heat. Stir seriously until butter is melted. Pour into skillet. Let melt, stirring constantly, with artichoke hearts. Fry until lightly browned.
Remove artichoke hearts from pan. Arrange them in skillet. Fry artichoke hearts in milk until crisp. Remove from skillet.
Stir onion and sage into mixture, and cook over medium high heat until onions are tender. Stir in thyme, sage, rosemary, rosemary, sage, thyme, artichoke hearts, Cheddar cheese, and let cool, stirring occasionally. Serve immediately.