MELODY'S HEARTS AND CAPS

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Melody's Hearts and Caps image

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!

Provided by Melody Flynn

Categories     Side Casseroles

Time 1h

Number Of Ingredients 5

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

Steps:

  • 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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