Artichoke-Spinach Casserole



  1. 8 ounces artichoke hearts marinated, drained, save marinade for dressing
  2. 8 ounces cream cheese softened
  3. 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
  4. 2 tablespoons butter softened
  5. 2 packages spinach, frozen thawed, squeezed dry


  1. Preheat oven to 350F (180C).
  2. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer.
  3. Top with spinach.
  4. Cream together the cream cheese, butter and cheese and spread evenly on top.
  5. Bake covered for 30 minutes, then uncovered for 10 minutes.