|Vegetable juice||4 Cup (64 tbs), divided|
|Gelatin||6 Ounce (Lemon Flavored Gelatin)|
|Worcestershire sauce||1 Teaspoon|
|Canned artichoke hearts||14 Ounce, drained, halved|
|Green onion with tops||3 , cut into 1 inch pieces|
|Cream cheese||8 Ounce, cut into 1 inch pieces|
|Small cottage cheese curd||12 Ounce|
|Mayonnaise||2 Cup (32 tbs)|
|Capers||1⁄2 Cup (8 tbs)|
|Bibb lettuce||1⁄2 Cup (8 tbs)|
|Black caviar||2 Ounce|
|Lemon slices||9 , halved|
Bring 2 cups vegetable juice to a boil in a medium saucepan, remove from heat, and add gelatin, stirring until dissolved.
Stir in remaining 2 cups juice and Worcestershire sauce.
Pour 2 cups gelatin mixture into an oiled 11-cup ring mold.
Let remaining juice mixture stand at room temperature.
Chill mixture in mold until the consistency of unbeaten egg white.
Press artichoke halves into thickened mixture around outside of mold, chill until gelatin is firm.
Position knife blade in food processor bowl.
Add green onions.
Top with cover, and process, pulsing 5 or 6 times until onions are chopped.
Add cream cheese and cottage cheese, process 15 seconds or until smooth.
Spread cheese mixture evenly over chilled aspic, spreading to edge of ring mold.
Gently pour remaining gelatin mixture over cheese layer, chill until gelatin is firm.
Combine mayonnaise and capers, mix well.
Chill until serving time.
Run a thin metal spatula between ring mold and aspic all the way around, unmold onto serving platter.
Surround aspic with Bibb lettuce leaves.
Place half of caper mayonnaise in a small serving bowl, place in center of aspic mold.
Place a heaping tablespoonful of caviar onto center of caper mayonnaise.
Gently press lemon slices around outside of aspic mold, if desired.
Serve remaining caper mayonnaise topped with remaining caviar in a separate bowl.