Tomato-artichoke Aspic Recipe

Name: Tomato-artichoke Aspic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 envelopes unflavored gelatin; ¾ cup cold water; 1 (48 ounce) can tomato juice; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; ¼ teaspoon hot sauce; ¼ teaspoon white pepper; ½ cup grated onion; ½ cup grated bell pepper; ½ cup minced parsley; 1 can artichoke, chopped; mayonnaise

Servings: persons

4 envelopes unflavored gelatin
¾ cup cold water
1 (48 ounce) can tomato juice
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon hot sauce
¼ teaspoon white pepper
½ cup grated onion
½ cup grated bell pepper
½ cup minced parsley
1 can artichoke, chopped
mayonnaise

1
bring tomato juice to boil in medium pot.
2
sprinkle gelatin over cold water in a small bowl and let stand 5 minutes.
3
add gelatin to tomato juice and stir till gelatin dissolves.
4
stir in remaining ingredients except artichokes.
5
chill till it reaches the consistency of unbeaten egg whites.
6
add artichokes, stir well and pour into oiled mold.
7
chill till firm.
8
serve with mayonnaise on the side.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 envelopes unflavored gelatin, ¾ cup cold water, 1 (48 ounce) can tomato juice, 1 tablespoon lemon juice, and more.

Yes, Tomato-artichoke Aspic falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-artichoke Aspic

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