Instructions: Combine beans, artichokes, olives, chicken broth, sun-dried tomatoes, Dijon mustard and 1/2 teaspoon marjoram in a medium-sized saucepan. Stir over medium-high heat and simmer for 2 to 3 minutes. Season with salt and pepper, pour into a 7-by-11-inch casserole dish and set aside.

Combine stuffing, olive oil and remaining marjoram in the bowl of a food processor. Pulse 2 to 3 times to create a coarse, crumbly topping. Sprinkle evenly over casserole. Place under a preheated broiler for 30 to 60 seconds until golden on top.

Yield: 4 servings

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