Melodys Hearts And Caps Recipes

MELODY'S HEARTS AND CAPS

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

Time 1h

Number Of Ingredients 5

Ingredients

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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