Instructions: Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

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