1 lg. can artichoke hearts
2 boxes frozen chopped spinach
1 stick butter
1/2 can cream of mushroom soup, undiluted
1 sm. can mushroom pieces
1 sm. can mushroom crowns, whole

Drain artichokes; slice in half to lay flat and line bottom of casserole dish with them.

Cook spinach as directed, then drain thoroughly. To cooked spinach, add butter, mushroom soup, and mushroom pieces. Salt and pepper to taste.

Pour spinach mixture over artichokes in casserole. Spoon sour cream sauce (see below) over spinach and top with mushroom crowns.

SOUR CREAM SAUCE;
1/2 c. sour cream
2 tbsp. lemon juice
1/2 c. mayonnaise

Blend together ingredients.

Bake at 325-350 degrees for 30 minutes.

NOTE: If desired, some of the whole artichokes can be mixed into the spinach.