Artichoke Almond Tomato Aspic Recipe
Foodie, are you looking for an Artichoke Almond Tomato Aspic recipe? The Canadian Artichoke Almond Tomato Aspic has an unique characteristic of addicting you to it on the first bite. A delicious Side Dish, the Artichoke Almond Tomato Aspic completes your meal. The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Artichoke Almond Tomato Aspic recipe. Just try it once, and you'll no doubt want to prepare this for your friends again.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 can (46 oz.) tomato juice
3 tablespoons lemon juice
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 env. unflavored gelatin
1 1/2 cups cold water
1 cup sliced pimiento stuffed olives
1 cup slivered blanched almonds, toasted
1 can (4 1/2 0Z.) artichoke hearts, drained and cut in wedges
Directions
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.
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.
