Spinach-Parmesan Stuffed Artichoke Cups (P1)

Melt 2 TB Smart Balance (or I Can’t Believe It’s Not Butter, etc) in sauté pan over med. heat with 1 clove (or more, to taste) minced garlic.
Add artichoke bottoms to pan and sauté 2 minutes on either side. Remove and place in baking dish.
Add 2 cups fresh spinach to sauté pan and allow to wilt.
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Remove spinach leaves from heat, and place in small bowl. Add ½ cup FF or LF grated Parmesan cheese, and mix together.
Spoon spinach mixture into artichoke bottoms, and cover with a light layer of shredded LF/FF parmesan/asagio cheese.
Drizzle cups lightly with butter-garlic sauce (from pan) and bake at 350 for 15 minutes, or until cheese is melted.

I used can artichoke bottoms for this recipe, but I imagine that fresh artichokes would make it even better. You can also mix and match the fillings to suit your tastes...(roasted red peppers, feta, etc) the artichoke bottoms make a perfect cup for just about any topping you like. These are also wonderful for a snack on the go.