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, .