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Tomato Artichoke Aspic

chef.jackson's picture
  Unflavored gelatin 4 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)
  Vegetable cocktail juice 5 Cup (80 tbs)
  Lemon juice 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Carrots 5 , finely chopped
  Canned artichoke heart 14 Ounce, drained and coarsely chopped
  Chopped celery 3⁄4 Cup (12 tbs), chopped finely
  Minced parsley 1⁄2 Cup (8 tbs) (Fresh)
  Chopped green pepper 1⁄2 Cup (8 tbs)

Sprinkle gelatin over cold water, and let stand 5 minutes.
Bring vegetable cocktail juice to a boil; add gelatin, and cook over medium heat until gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in lemon juice, Worcestershire sauce, hot sauce, and pepper; chill until the consistency of unbeaten egg white-Fold in next 5 ingredients; spoon into a lightly oiled 9-cup mold.
Cover and chill until firm.
Unmold on a lettuce-lined plate.
Garnish with lemon halves sprinkled with paprika, if desired.

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Tomato Artichoke Aspic Recipe