Tomato Artichoke Aspic Recipe

1. 1

   Put the 2 packets of gelatin into 1/2 c. tomato juice and stir to soften.

2. 2

   Heat to boiling 3 1/2 c. tomato juice.

3. 3

   Add in some thyme, basil, parsley and lemon pepper to boiling juice.

4. 4

   Stir in the softened gelatin, lower heat slightly and cook 10 min.

5. 5

   Lightly oil a mold and add in 1/2 c. cooked tomato juice.

6. 6

   Place into the refrigerator for 10 to 12 min to partially set.

7. 7

   Place the liquid removed artichokes around the bottom of mold and pour rest of juice into the mold and chill overnight.

8. 8

   Unmold and serve with mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.