Creamy Parmesan Artichokes And Mushrooms (Hearts n' Caps)

Creamy Parmesan Artichokes and Mushrooms (Hearts n' Caps)

Ingredients:

2 cans (16 oz.) artichoke hearts (not marinated) drained and quartered

1 lb. fresh sliced mushrooms

1 cup heavy cream

2 tablespoons butter

1 cup Parmesan cheese, divided

Instructions:

Preheat oven to 350 degrees. Arrange artichoke hearts in a 1- 1/2 quart baking dish. Sprinkle half of the Parmesan cheese over artichokes. 

 In a medium sized skillet, add mushrooms and cook until tender. Add cream. Cook over medium heat, stirring occasionally, until most of the cream is absorbed. Pour mushroom mixture over artichoke hearts. Sprinkle with remaining Parmesan cheese. Bake for 30 minutes.