Melody's Hearts and Caps

Melody Flynn

By
@MissFlynnAgain

This is excellent served with grilled steak or chicken.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I was pleasantly surprised how great these were without additional seasoning. The shredded Parmesan gives these the saltiness I was looking for and the artichokes gave it a nice tang. A great side dish!

Ingredients

2 can(s)
16-oz artichoke hearts, unmarinated, drained and quartered
1 lb
fresh mushrooms, sliced
1 c
heavy cream
2 Tbsp
butter
1/2 c
Parmesan cheese, separated

Directions Step-By-Step

1
Preheat oven to 350 degrees.

Arrange artichoke hearts in a greased 1-1/2 quart baking dish. Sprinkle with 1/4 cup cheese. Saute mushrooms in butter in skillet until tender. Add cream. Cook over low heat until most of the cream is absorbed, stirring occasionally. Pour mushroom mixture over artichokes and sprinkle with remaining 1/4 cup cheese.

Bake 20-30 minutes

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #mushrooms, #artichokes