Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh mushrooms -- sliced
     1/3  cup           chicken broth
   1      tablespoon    flour
     1/2  cup           evaporated milk
  40      ounces        frozen chopped spinach thawed -- well drained
  28      ounces        diced tomatoes -- drained
  28      ounces        water packed artichoke hearts drained -- thinly sliced
   1      cup           sour cream
     1/2  cup           mayonnaise
   3      tablespoons   lemon juice
     1/2  teaspoon      garlic powder
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
                        paprika optional

Preparation:

In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. Whisk flour and milk, until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. Place half of the artichokes in a ungreased 13 x 9 x 2 inch baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayo, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired bake uncovered at 350 for 25-30 minutes or until bubbly