Artichoke Mousse Recipe
Give me some of the other Canadian dish and I will hate you, give me Artichoke Mousse and you have got a slave . I never fail to eat Side Dish while dining out and this is the most common dish that I order. The Canadian Artichoke Mousse is a delight to serve and enjoy. Vegetable is the main ingredient in this Artichoke Mousse. Missing out on this Artichoke Mousse recipe will prove to be a great loss for your taste buds, so try it right away.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
6 medium-sized artichokes
1 onion, peeled and sliced
1 lime, sliced
2 stalks celery with leaves, cut in pieces
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 cup mayonnaise
3 tablespoons lime juice
2 teaspoons grated onion
1 teaspoon Worcestershire sauce
1 teaspoon salt
Few grains freshly ground black pepper
2 env. unflavored gelatin
1 cup cold water
1/2 cup white grape juice
1 cup chilled heavy cream, whipped
Directions
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.
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.
