Spinach Balls - cooking recipe

Ingredients

2 boxes chopped spinach
4 eggs
1 large onion, chopped
3/4 c. butter, melted
1/2 c. grated Parmesan cheese
1/2 tsp. garlic salt or 1 minced clove garlic
2 c. Pepperidge Farm stuffing
1 (7 oz.) pkg. dried cheese tortellini
3 to 4 artichoke bottoms or hearts
2 to 3 Tbsp. diced pimiento
2 Tbsp. chopped fresh sweet basil or 1/2 tsp. dried
4 Tbsp. mayonnaise
2 tsp. Dijon mustard
1/4 c. grated Parmesan cheese
salt to taste
white pepper
2 Tbsp. chopped parsley

Preparation

Cook tortellini as directed on package.
Drain and rinse with cold water and drain well.
Cook artichokes if fresh or frozen. If using marinated artichoke hearts, drain well.
Cut artichoke bottoms into 1/4-inch slivers and artichoke hearts into small pieces.
Combine cooked tortellini, artichokes, pimiento and sweet basil with mayonnaise and mustard.
Season to taste.
Garnish with fresh parsley.
Refrigerate until ready to serve.
Add a little more mayonnaise if salad seems dry.