2 (10 oz.) pkgs. frozen chopped spinach
1/2 c. onion, chopped
1/4 c. butter, melted
1/2 c. sour cream
1/4 c. freshly grated Parmesan cheese
3/4 tsp. salt
3/4 tsp. white pepper
2 (14 oz.) cans artichoke hearts, drained and cut into 4 pieces
2 tbsp. grated Parmesan cheese

Allow spinach to thaw in refrigerator. Drain well. Saute onion in butter until tender. Add spinach, sour cream, 1/4 cup Parmesan cheese, salt and pepper, stirring well. Place artichokes in lightly greased 8 inch square baking dish. Spoon spinach mixture over artichokes and sprinkle with remaining 2 tablespoons Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes. Serves 6.