Artichoke Hors D'Oeuvres - cooking recipe

Ingredients

2 cans (14 oz.) artichoke bottoms, drained
1 (8 oz.) bottle Italian dressing
1 pkg. frozen Stouffer's spinach souffle, thawed
1/4 c. grated Parmesan cheese

Preparation

Marinate drained artichoke bottoms in dressing overnight. Drain and place artichoke bottoms in baking dish. Fill each with thawed souffl.
Dust with Parmesan cheese. Bake at 400\u00b0 for 20 minutes.