Artichoke bottoms with spinach

Delicious as a side dish or a meatless meal.

1 can hadden artichoke bottoms drained and rinsed

1 box frozen chopped spinach thawed and drained

6 tbsp. heavy cream (not vegan)

1 onion chopped and sautéed in butter

1 cup parmesan cheese grated

Butter

Salt and pepper to taste

Preheat oven to 325 degrees. Sauté artichoke bottoms lightly in butter. Mix spinach with heavy cream and onion. Then salt and pepper to taste. Place bottoms in casserole dish, then fill with spinach mixture. Sprinkle cheese over top and dot with butter. Bake until lightly browned and bubbly.