Melody's Hearts and Caps

1
Melody Flynn

By
@MissFlynnAgain

This is excellent served with grilled steak or chicken.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat oven to 350 degrees.
2Arrange artichoke hearts in a greased 1-1/2 quart baking dish. Sprinkle with 1/4 cup cheese.
3Saute mushrooms in butter in skillet until tender. Add cream.
4Cook over low heat until most of the cream is absorbed, stirring occasionally.
5Pour mushroom mixture over artichokes and sprinkle with remaining 1/4 cup cheese.
6Bake 20-30 minutes.

About Melody's Hearts and Caps

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