melody's hearts and caps

★★★★★ 2 Reviews
MissFlynnAgain avatar
By Melody Flynn
from Blue Springs, MO

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 @kitchencrew
serves 4
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For melody's hearts and caps

  • 2 can
    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
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How To Make melody's hearts and caps

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