| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | 10-oz frozen chopped | |
| spinach | ||
| 1/4 | c | Onion, minced |
| 5 | T | Butter, melted |
| 1/2 | c | Sour cream |
| 3 | T | Grated Parmesan cheese |
| 3/4 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | ds | Red pepper |
| 1 | 14-oz artichoke bottoms | |
| or- | ||
| 2 | 8.5-oz artichoke hearts | |
| drained |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 128
Total Fat: 14.6g
Cholesterol: 37.6mg
Sodium: 589.6mg
Potassium: 623mg
Carbohydrates: 17.9g
Fiber: 8.6g
Sugar: 1.1g
Protein: 7.6g