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Artichoke Almond Tomato Aspic

Charles.Durand's picture
  Canned tomato juice 46 Ounce (1 Can)
  Lemon juice 3 Tablespoon
  Onion 1 Small, chopped
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Unflavored gelatin 4 Tablespoon (4 Envelopes)
  Cold water 1 1⁄2 Cup (24 tbs)
  Sliced pimiento stuffed olives 1 Cup (16 tbs)
  Slivered blanched almonds 1 Cup (16 tbs), toasted
  Canned artichoke hearts 4 1⁄2 Ounce, drained and cut in wedges (1 Can)

Put tomato juice, lemon juice, onion, salt, pepper, celery salt, paprika and cayenne pepper into a saucepan; bring to boiling.
Soften gelatin in cold water in a large bowl.
Strain hot tomato mixture into gelatin and stir until gelatin is dissolved; cool thoroughly.
Distribute the sliced olives, slivered almonds, and artichoke wedges evenly over bottom of a 13x9 inch pan.
Gently pour the cooled tomato mixture over them.
Chill until firm.
Cut into individual servings and place on chilled salad greens.
Garnish as desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1535 Calories from Fat 776

% Daily Value*

Total Fat 84 g129.4%

Saturated Fat 4.3 g21.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6836.3 mg284.8%

Total Carbohydrates 125 g41.8%

Dietary Fiber 27.7 g110.8%

Sugars 58.4 g

Protein 92 g183.1%

Vitamin A 154.7% Vitamin C 476.8%

Calcium 50.9% Iron 71.6%

*Based on a 2000 Calorie diet

Artichoke Almond Tomato Aspic Recipe