2 jars (8 oz. each) marinated artichokes
3 pkg. (10 oz. each) frozen chopped spinach, thawed
3 pkg. (3 oz. each) cream cheese
4 tbsp. soft butter
6 tbsp. milk
Pepper
1/3 c. shredded parmesan cheese

Drain marinade from artichokes. Reserve a few artichokes to use later as garnish; distribute the remainder over the bottom of a shallow 1 1/2 quart casserole.

Squeeze as much moisture as possible from spinach and arrange the chopped leaves evenly over artichokes. With a mixer, beat cream cheese and butter until smooth and fluffy, then gradually blend in the milk. Spread this mixture over the spinach, sprinkle lightly with pepper, then dust with Parmesan cheese. Cover and refrigerate for as long as 24 hours.

Bake, uncovered, in 1 375 degree oven for 40 minutes or until topping is light brown and vegetables are hot. Garnish with reserved artichokes. Makes 10 to 12 ample servings.