melody's hearts and caps

Name: Melody's Hearts and Caps
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 can(s) 16-oz artichoke hearts, unmarinated, drained and quartered; 1 pound(s) fresh mushrooms, sliced; 1 cup(s) heavy cream; 2 tablespoon(s) butter; 1/2 cup(s) Parmesan cheese, separated

(2 RATINGS)

761 Pinches 1 Photo

Melody Flynn

Blue Springs, MO

Updated on Nov 16, 2015

This is excellent served with grilled steak or chicken.

Rate

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

prep time 30 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

2 cans 16-oz artichoke hearts, unmarinated, drained and quartered
1 pound fresh mushrooms, sliced
1 cup heavy cream
2 tablespoons butter
1/2 cup Parmesan cheese, separated

How To Make melody's hearts and caps

Step 1

Preheat oven to 350 degrees.

Step 2

Arrange artichoke hearts in a greased 1-1/2 quart baking dish. Sprinkle with 1/4 cup cheese.
Step 3

Saute mushrooms in butter in skillet until tender. Add cream.
Step 4

Cook over low heat until most of the cream is absorbed, stirring occasionally.
Step 5

Pour mushroom mixture over artichokes and sprinkle with remaining 1/4 cup cheese.
Step 6

Bake 20-30 minutes.
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