2 tablespoons unsalted cream cheese
1 teaspoon Italian-style seasoning
1 cup sliced onion
1 teaspoon minced clove garlic
1 (12 ounce) can diced tomatoes
1 (10 ounce) can artichoke hearts, drained
1 pound Swiss cheese, cubed
1 pound French cheese, cubed
1/4 cup dried parsley
Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart, 9x13 inch baking dish.
In a large mixing bowl, beat cream cheese and Italian-style seasoning until blended. Spread the mixture over the baked pastry, and cover with onion, garlic and tomatoes.
Place artichoke hearts in a large bowl. Pour soup over artichoke hearts and sprinkle with parsley. Cover tightly with aluminum foil.
Bake in preheated oven for 30 minutes.