Artichoke And Spinach Casserole

• 1 (10 oz.) pkg. frozen chopped spinach
• 1 (8 1/2 oz.) can artichoke hearts or bottoms (or 1 pkg. frozen)
• 1 clove garlic, minced
• 1/4 c. salad oil
• 1/4 c. red wine vinegar
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 c. half and half
• 1/2 c. freshly grated Parmesan cheese
• salt and pepper to taste
• 1/8 c. freshly grated Parmesan cheese

1. Preheat oven to 350u0b0.
2. Cook spinach and artichokes (if frozen) according to package directions.
3. Drain and set aside.
4. Drain artichoke hearts.
5. Combine garlic, oil and vinegar.
6. Pour over artichokes.
7. Melt butter and stir in flour.
8. Gradually add half and half, stirring constantly with a wire whisk.
9. Add 1/2 cup Parmesan cheese.
10. Add spinach, salt and pepper.
11. Remove artichokes from marinade and place in bottom of a small buttered casserole. Cover with spinach mixture.
12. Sprinkle with 1/8 cup Parmesan cheese.
13. Bake uncovered for 20 minutes.
14. Serves 6.

spinach, bottoms, clove garlic, salad oil, red wine vinegar, butter, flour, freshly grated parmesan cheese, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267884 (may not work)