1 (14 oz.) can artichoke hearts
1 tbsp. butter
3 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) cream cheese, softened by adding 2 tbsp. milk
Salt and pepper to taste
2 c. shredded Swiss cheese
1 c. Parmesan cheese

Saute artichoke hearts in butter. Place in 3-quart casserole. Cook spinach according to directions and drain, squeezing out all moisture. Mix with cream cheese, salt and pepper. Spread over artichokes. Sprinkle with Swiss cheese and then top with Parmesan. Bake uncovered at 350 degrees for 20 minutes. Yield: 6-8 servings.