2-10 oz. packages frozen chopped spinach
1/2 c. chopped onion
1/4 c. plus 2 T. butter
1/2 c. sour cream
1/4 c. grated parmesan
3/4 t. salt
3/4 t. pepper
2-14 oz. cans artichoke hearts, drained and halved
2 T. grated parmesan
Cook spinach, drain well. Saute onion in butter in large skillet. Add spinach, sour cream and next 4 ingredients, stirring well. Place artichokes in a lightly greased 8-inch square baking dish. Spoon spinach mixture over artichokes. Sprinkle with 2 T. parmesan. Can refrigerate overnight at this point. Bake at 350* for 25 to 30 minutes. Makes 8 servings. Serve leftovers as a dip with corn chips.