Sara Smith's Spinach/Artichoke Casserole

2 small packages frozen chopped spinach
1 16-ounce can artichoke hearts
1/2 cup melted butter
1 teaspoon fresh lemon juice
1 8-ounce package cream cheese, softened
Crushed buttery snack cracker crumbs
Oven:  350º

Cook and drain spinach; combine with butter, lemon juice and cream cheese and mix by hand.  Chop artichoke hearts and place in bottom of greased casserole dish.  Cover with spinach mixture and top with crushed crackers, drizzling with extra butter if desired.  Bake approximately 30 minutes.  Allow to stand at room temperature 10 minutes before serving.  Garnish with lemon wedges.

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