Tomato-Artichoke Aspic

1. 1

   Bring 2 cups of vegetable juice to a boil in a medium saucepan; remove from heat and add all of the gelatin, stirring until dissolved.

2. 2

   Pour 2 cups of gelatin mixture into an oiled 11-cup ring mold.

3. 3

   Let the remaining juice mixture stand at room temperature.

4. 4

   Chill mixture in mold until the consistency of unbeaten egg whites.

5. 5

   Press artichoke halves into thickened mixture around outside of mold; chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.