1 10-ounce package chopped spinach 1 can artichoke hearts 2 TBS butter 2 TBS onion, finely chopped 1 clove garlic, pressed 2 TBS flour 1 can cream of mushroom soup 1 can beef stock 1 can water 1 TBS Tabasco sauce 1 tsp Worcestershire...

• 1 10-ounce package chopped spinach
• 1 can artichoke hearts
• 2 TBS butter
• 2 TBS onion, finely chopped
• 1 clove garlic, pressed
• 2 TBS flour
• 1 can cream of mushroom soup
• 1 can beef stock
• 1 can water
• 1 TBS Tabasco sauce
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• ½ cup parmesan cheese

1. Cook spinach according to package instructions, drain, process into puree; set aside
2. Drain and rinse artichokes removing tough outer leaves; chop fine in processor; set aside
3. In a large soup pot or sauce pan, sauté onion and garlic in butter for 2 minutes, until onion is clear
4. Add flour, thoroughly incorporating
5. Add soup and next 5 ingredients and continue cooking for 10 minutes
6. Add spinach, parmesan cheese, and artichokes and continue cooking at simmer for 1 hour

Serves 6