1 jar (6-ounce) marinated artichoke hearts, drained
2 packages (10 ounces each) frozen chopped spinach, thawed
2 packages (3 or 4 ounces each) cream cheese
2 tablespoons softened butter or margarine
4 tablespoons milk
1/2 cup grated Parmesan or Romano cheese
Put the artichoke hearts in a medium-to-smallish casserole. Squeeze the spinach dry, and arrange it evenly over the artichoke hearts. Beat the cream cheese and butter until they’re smooth, and gradually add the milk. Spread this over the spinach, then give it a good grind of pepper, and sprinkle the Parmesan or Romano cheese on top. Cover it and refrigerate it for up to 24 hours, which, by the way, makes it a good dish for guests, too. Then bake it at 350-degrees for 40 minutes altogether – the first 30 covered, with aluminum foil, if the casserole dish doesn’t have a lid. Then take the lid off for the last 10 minutes while you see to the steaks.
Then serve dinner. And sit down.