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1/2 cup finely chopped onion 1 (14.5-ounce) can artichoke hearts, drained and quartered 1 (16-ounce) carton sour cream 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup freshly grated Parmesan cheese, divided Cook spinach according to package directions; drain well, pressing between layers of paper towels; set aside. Melt butter in a large skillet over medium heat. Add onions; cook until tender. Gentiy stir in artichoke hearts and next 3 ingredients; stir in 1/4 cup Parmesan cheese. Spoon into a lightly greased 1 1/2-quart casserole; sprinkle with remaining Parmesan cheese. Bake at 350 degree for 25 to 30 minutes. Yield: 6 servings. Ham and Spinach Rolls 1 10 oz. pkg. frozen chopped spinach, cooked and drained 1 cup of pkg. combread stuffing mix 1 cup sour cream 12 thin slices cooked ham 3 tbsp. butter 3 tbsp. flour 1 1/2 cups milk 1/4 cup Cheddar cheese, shredded 2 tbsp. Parmesan cheese, grated Combine spinach, stuffing mix and sour cream in medium bowl. Spread on ham slices, dividing evenly. Roll up slices and arrange seamside down, in one layer, in shallow baking dish. Melt butter in small saucepan. Stir in milk slowly and continue to cook, stirring until sauce thickens and bubbles. Add Cheddar cheese, remove from heat and stir until cheese melts. Pour over ham; sprinkle on Parmesan cheese. Cover
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