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Artichoke Mousse Recipe
|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|
|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)|
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 mg
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
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.