Baked Eggs Sardou

2 lb. bag (30 oz.) frozen chopped spinach, thawed and drained well
8 Tbsp. butter
4 Tbsp. flour
2 cups whole or low-fat milk
1 tsp. salt
1 tsp. black pepper
2 tsp. hot sauce
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. Pernod (a licorice-flavored liqueur)
6 artichoke bottoms
6 eggs
Salt, pepper and paprika to taste

1. Preheat the oven to 400 degrees. In a medium saucepot, melt half the butter (4 tablespoons). Reserve the other half for later in the recipe.
2. Add the flour and cook the mixture for 2 to 3 minutes.
3. Pour in the milk and stir until the mixture becomes thick and smooth and coats the back of a spoon.
4. Fold in the spinach and season with salt, pepper, hot sauce, garlic powder, onion powder and Pernod.
5. Allow the spinach mixture to come up to a slight simmer, stirring to prevent it from sticking, and then remove it from the heat.
6. Melt the remaining 4 tablespoons of butter.
7. Brush a casserole dish with 1 tablespoon of the butter and pour the creamed spinach into the dish.
8. Bake the creamed spinach 15 to 20 minutes, or until it begins to bubble.
9. While the spinach is in the oven, pour the second tablespoon of the melted butter into a saute pan and saute the artichoke bottoms for 3 to 4 minutes.
10. Remove the spinach from the oven. Using a spoon, make 6 wells in the spinach and place an artichoke bottom into each of the wells.
11. Gently crack one egg over each artichoke bottom.
12. Spoon the remaining melted butter over the eggs. Sprinkle each egg with a little salt, pepper and paprika.
13. Place the casserole back in the oven and bake for an additional 9 to 11 minutes for eggs that are soft in the middle or 12 to 14 minutes for firmer cooked eggs. Remember that the eggs will continue to cook after they have been taken out of the oven.
14. Remove the casserole from the oven and allow it to set for 2 to 3 minutes before serving.