Recipe - Artichoke Bottoms Stuffed With Spinach

1 pack (10oz) frozen chopped
spinach
One fourth cup Onion; minced
5 tablespoon Butter; melted
One half cup Sour cream
3 tablespoon Grated Parmesan cheese
Three fourths teaspoon Salt
One fourth teaspoon Black pepper
1 ds Red pepper
1 cn (14oz) artichoke bottoms
or
2 cn (8.5oz) 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,
http://www.erols.com/hosey.