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Artichoke Mousse

Charles.Durand's picture
  Artichokes 6 Medium
  Onion 1 , peeled and sliced
  Lime 1 , sliced
  Celery stalk with leaves 2 , cut into pieces
  Olive oil 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lime juice 3 Tablespoon
  Grated onion 2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1 Cup (16 tbs)
  White grape juice 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs), whipped (Chilled)

Remove about 1 inch from tops of artichokes by cutting straight across with a sharp knife.
Cut off stems about 1 inch from base; remove and discard lower outside leaves.
Rinse and drain.
Set the artichokes right-side up in 1 inch boiling water in a large saucepot.
Add sliced onion, lime, celery, oil, and 1 1/2 teaspoons salt.
Cook, covered, 1 to 1 1/2 hours, or until artichokes are very tender and a leaf can easily be pulled out.
Add more water if necessary during cooking.
Drain and cool artichokes.
Scrape "meat" from leaves; remove thistle (or fuzzy choke) and discard.
Remove heart and combine in an electric blender container with "meat," mayonnaise, lime juice, grated onion, Worcestershire sauce, salt, and pepper; blend until smooth.
(Or use hand rotary or electric beater to blend.) Set aside.
Soften gelatin in cold water in a saucepan.
Set over low heat and stir until gelatin is completely dissolved.
Remove from heat and stir in the grape juice.
Set aside until cold.
Place a 1 1/2 quart ring mold in a bowl of ice and water.
Coat bottom with a small amount of gelatin.
Chill until just set, but not firm.
Arrange slivers of ripe olives, pimientos, and green onions in a floral design on bottom of mold.
Gently spoon a small amount of gelatin over the design to hold in place.
Chill until layer is set, but not firm.
Add remaining gelatin to artichoke mixture; blend well.
Chill over ice and water, stirring frequently, until mixture mounds slightly when dropped from a spoon.
Fold in the whipped cream.
Pour over design in mold and chill until firm.
Unmold onto a chilled tray and garnish with curly endive.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2641 Calories from Fat 1971

% Daily Value*

Total Fat 222 g341.5%

Saturated Fat 69.8 g349%

Trans Fat 0 g

Cholesterol 407.4 mg135.8%

Sodium 6457.9 mg269.1%

Total Carbohydrates 129 g42.9%

Dietary Fiber 52 g207.9%

Sugars 23.3 g

Protein 62 g123.4%

Vitamin A 80.9% Vitamin C 304.3%

Calcium 65.7% Iron 72.6%

*Based on a 2000 Calorie diet


Artichoke Mousse Recipe