Melody's Hearts and Caps

1
Melody Flynn

By
@MissFlynnAgain

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


Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make Melody's Hearts and Caps

Step-by-Step

  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.

Printable Recipe Card

About Melody's Hearts and Caps

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




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