Melody's Hearts and Caps

Melody Flynn


This is excellent served with grilled steak or chicken.

Blue Ribbon Recipe

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! The Test Kitchen


★★★★★ 2 votes

30 Min
30 Min


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

How to Make Melody's Hearts and Caps


  • 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.

Printable Recipe Card

About Melody's Hearts and Caps

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

Show 12 Comments & Reviews

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