vegetable cooking spray
1/4 cup chopped green onions
1 (9 ounce) package frozen artichoke hearts, thawed
4 cups tightly packed torn spinach leaves
2 hard cooked eggs, peeled and sliced
1 1/2 tablespoons all purpose flour
1 cup skim milk
2 tablespoons grated Parmesan cheese, divided
1 tablespoons plus 1 teaspoon lemon juice
1/8 teaspoon dried whole thyme
1/8 teaspoon freshly ground pepper
1/8 teaspoon paprika
1/4 cup nonfat sour cream

Directions:
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add green onions and artichokes; sauté 5 minutes. Remove from heat; stir in spinach. Spoon mixture into 2 individual gratin dishes coated with cooking spray. Arrange egg over mixture; set aside.

Place flour in a small saucepan; gradually add milk, stirring with a wire whisk until blended. Place over medium heat; cook, stirring constantly, 5 minutes or thickened. Remove from heat; stir in 1 tablespoon cheese and next 3 ingredients.

Pour 1/2 cup sauce over egg in each casserole. Combine remaining 1 tablespoon cheese and paprika; sprinkle over sauce. Place dishes on a baking sheet. Cover with foil, and bake at 350°F for 20 minutes. To serve, top each with 2 tablespoons sour cream.

Yield: 2 servings.

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