3 tablespoons olive oil
3 cloves garlic, minced
1 (10 ounce) package artichoke hearts, thawed
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
1/4 cup all-purpose flour
1/3 cup canned artichoke hearts, drained
1 cup sour cream
1 teaspoon prepared horseradish
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Dip each piece of artichoke hearts in olive oil and place them in the pan. Cook and cover in oil. Fry and stir in the spinach, eggs, flour, artichoke hearts and sour cream; cook and stir about 5 minutes more, until the artichoke hearts are golden brown.
Remove artichoke hearts from pan and place in the pot. Season with horseradish and return to pan. Sprinkle with olive oil.
Bake for 45 minutes, or until artichokes are tender.