| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen chopped spinach |
| 1/4 |
c |
Onion; minced |
| 5 |
tb |
Butter; melted |
| 1/2 |
c |
Sour cream |
| 3 |
tb |
Grated Parmesan cheese |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ds |
Red pepper |
| 1 |
cn |
(14-oz) artichoke bottoms or- |
| 2 |
cn |
(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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