Cut into wedges. Brush tops with reserved cream. Invert into sugar. Bake at 425 degrees for approx. Heat oven to 350 degrees Thaw chopped spinach.
Drain juices well.
Set aside Peel and chop green onions. Drain artichoke hearts in strainer. Chop artichoke hearts into small pieces. Mix green onions, artichoke hearts, chopped spinach, sour cream, cheeses, and black pepper in an ungreased 1-quart casserole dish. Cover with lid and bake for 20-25 minutes, or until hot.