2 lb. broccolini (baby broccoli with edible stem)
2 (8 oz. ea.) jars artichokes in seasoned broth
1 (10 oz.) pkg. frozen spinach
6 cloves garlic, crushed
2 (8 oz. ea.) pkgs. cream cheese
1/2 cup grated Parmesan cheese
1 tsp. hot red pepper flakes (optional)
1 1/2 lb. grated cheddar cheese, for sprinkling

Steam fresh broccolini til almost tender, place in large glass baking dish, set aside.

Drain and chop artichokes, setting broth aside for later.

Place artichokes, spinach, and garlic in saucepan, add artichoke broth and cook to boiling. Remove from heat, drain broth, again setting broth aside.

Add both packages of cream cheese, and 1/2 cup grated Parmesan to the vegetable mixture and heat til cream cheese is melted. Add some of the reserved broth if needed, to thin sauce to creamy consistency. Add pepper flakes, if desired. Pour sauce over broccolini and top with grated cheddar cheese.

Bake at 350°F til cheese is browned and bubbling (about 45 to 55 minutes).

Submitted by: Diana Taylor