2 (14-ounce) cans artichoke hearts, drained and halved
2 (10-ounce) packages frozen chopped spinach
1/2 cup chopped onion
1/3 cup butter or margarine, melted
1/2 cup sour cream
1/4 cup grated Parmesan cheese
3/4 teaspoon salt
3/4 teaspoon ground white pepper
Dash of ground red pepper
2 tablespoons grated Parmesan cheese
Arrange artichoke hearts in a lightly greased 8-inch square baking dish.
Cook spinach according to package directions; drain well.
Cook onion in butter in a large skillet over medium heat, stirring constantly, until tender.
Stir in spinach, sour cream, and next A ingredients.
Spoon spinach mixture over artichokes; sprinkle with 2 tablespoons Parmesan cheese.
Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.