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. </