Bake 350 degrees for 25/35 minutes in a greased 9″x13″ glass baking dish
1- 14oz Can Artichoke Hearts packed in water…drained
1/3 Cup grated Percorino Romano Cheese
1/4 Cup grated Parmesan Cheese
1- 10oz bag of frozen chopped spinach, thawed and drained
1/3 Cup Heavy Cream
1/2 Cup Sour Cream
1 Cup Shredded Mozzarella Cheese
Set oven to 350 and grease a 9″x13″ glass dish- set aside.
Chop artichoke hearts into small pieces and mix with Percorino Romano Cheese, and Parmesan Cheese…set aside.
In a medium bowl mix together well drained thawed and chopped spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into the greased glass pan.
Bake at 350 degrees for 25/35 minutes.
Cheese should be melted and bubbly.
Serve with sliced baguette bread, crackers, Taco chips, or fresh cut veggies like carrots and celery.