Spinach and Artichoke Gratin
(by Tizzy and Isabel Harbaugh)
2 T. unsalted butter
1 large onion, diced
14 oz. can artichokes, drained, tough bits cut off, chopped
16 oz. frozen chopped spinach, cooked in salted water and drained
4 oz. jar pimento (or use sautéed red peppers or roasted red peppers)
1/2 c. sour cream *
1/2 c. grated Parmesan cheese
1/2 t. kosher salt (or more to taste)
Freshly ground pepper to taste
Preheat the oven to 350 F.
In a large, deep skillet over medium heat, melt butter.