Artichoke bottoms stuffed with spinach

Yield: 6 Servings

Measure Ingredient
1 pack (10-oz) frozen chopped spinach
¼ cup Onion; minced
5 tablespoons Butter; melted
½ cup Sour cream
3 tablespoons Grated Parmesan cheese
¾ teaspoon Salt
¼ teaspoon Black pepper
1 dash Red pepper
1 can (14-oz) artichoke bottoms or-
2 cans (8.5-oz) artichoke hearts; drained

Cook spinach according to package directions; drain thoroughly. Saut‚ onion in butter for 5 minutes or until tender. Stir in the cooked spinach, sour cream, peppers, salt and grated cheese. Spoon mixture onto artichoke bottoms; place in shallow baking dish. Sprinkle cheese over the top. Add water to barely cover bottom of dish. Bake at 350 degrees for 15 to 20 minutes Serves 6 to 8.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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