| 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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