1 (6 1/2 oz.) jar marinated artichoke hearts
1/4 lb. mushrooms, thinly sliced
1 sm. onion, chopped
1 clove garlic, minced or pressed
1 (10 oz. each) pkg. frozen chopped spinach, thawed and drained
1 can condensed cream of mushroom soup (I have used cream of celery or chicken)
1/2 c. sour cream
2 eggs, beaten
1/4 tsp. EACH of oregano, ground nutmeg and white pepper
1/2 tsp. lemon juice
1 c. crushed seasoned croutons

Drain artichoke hearts, reserving marinade - cut in quarters and set aside. Put marinade in a wide frying pan and add mushrooms, onion and garlic. Cook over medium - stirring - until onion is limp - not brown.

Squeeze spinach to remove moisture. Add to mushroom mixture along with the soup, sour cream and eggs and seasonings. Spoon half of this mixture into a greased 1 1/2 quart shallow casserole. Arrange artichoke hearts on top and spoon remaining spinach mixture over them. Sprinkle crushed croutons over top and bake at 325 degrees for 35-40 minutes. Let stand 5 minutes before serving.