2 10-ounce packages frozen chopped spinach
1/4 cup butter
1/2 cup finely chopped onion
1 14.5 ounce can artichoke hearts, drained and quartered
1 16 ounce carton sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese, divided

Cook spinach according to package directions; drain well, pressing between layers of paper towels; set aside. Melt butter in a large skillet over medium heat. Add onions; cook until tender. Gently stir in artichoke hearts and next three ingredients; stir in 1/4 cup Parmesan cheese. Spoon into a lightly greased 1-1/2 quart casserole; sprinkle with remaining cheese. Bake at 350 for 25-320 minutes. Six servings. From February, 1995 Southern Living magazine.