2 boxes frozen chopped spinach or equivalent of fresh
1 can cream of mushroom soup
1 can mushrooms
1/4 tsp. garlic powder (optional)
1 lg. can artichoke hearts

TOPPING:

1/2 c. sour cream
1/2 c. mayonnaise
1/2 tsp. lemon juice

Drain and halve artichokes; lay in bottom of 2 quart casserole. Cook and drain spinach and mix with soup, mushrooms, and garlic. Salt to taste. Mix topping together in small bowl. Pour spinach mixture over artichokes. Pour topping over spinach mixture. Bake at 350 degrees, uncovered, for 30 minutes.