2 lg. cans artichoke hearts
4 or 5 pkg. frozen chopped spinach
2 beaten eggs
1/2 stick butter
1 tsp. salt
1 tsp. pepper
1 can cream of celery soup
Italian salad dressing
Parmesan cheese

Drain artichokes and marinate at least 12 hours in salad dressing. Cook spinach and drain thoroughly. Add eggs, butter, salt, pepper and soup. Drain artichokes and cut in quarters. Cover bottom of greased casserole with artichokes. Cover with spinach mixture and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. NOTE: This makes a large casserole.