Artichoke bottoms stuffed with spinach
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10-oz) frozen chopped spinach |
| ¼ | cup | Onion; minced |
| 5 | tablespoons | Butter; melted |
| ½ | cup | Sour cream |
| 3 | tablespoons | Grated Parmesan cheese |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | dash | Red pepper |
| 1 | can | (14-oz) artichoke bottoms or- |
| 2 | cans | (8.5-oz) artichoke hearts; drained |
Directions
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, .
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