Florentine Almond Artichoke Mounds

• 2 cans (14 ounces each) artichoke bottoms, drained
• 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
• 3/4 cup heavy whipping cream
• 3/4 cup shredded Swiss cheese
• 3/4 cup chopped or sliced almonds, divided
• 2 large garlic cloves, minced
• 2 teaspoons prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

1. Preheat oven to 400u0b0. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined
2. . Mound spinach mixture on artichokes; sprinkle with remaining almonds.
3. Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature.

bottoms, frozen leaf spinach, heavy whipping cream, swiss cheese, almonds, garlic, horseradish, salt, ground pepper

Taken from www.tasteofhome.com/recipes/florentine-almond-artichoke-mounds/ (may not work)