Tomato Artichoke Aspic Recipe
If Tomato Artichoke Aspic were to be described in a few words, they are heavenly, superb and outstanding. Please try this recipe of Tomato Artichoke Aspic and if you are fully satisfied, spread the taste by sharing on other social networks.
Summary
Ingredients
4 envelopes unflavored gelatin
3/4 cup cold water
5 cups vegetable cocktail juice
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1/4 teaspoon white pepper
5 carrots, finely chopped
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
3/4 cup finely chopped celery
1/2 cup minced fresh parsley
1/2 cup finely chopped green pepper Lettuce' leaves Lemon halves (optional) Paprika (optional)
Directions
Sprinkle gelatin over cold water, and let stand 5 minutes.
Bring vegetable cocktail juice to a boil; add gelatin, and cook over medium heat until gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in lemon juice, Worcestershire sauce, hot sauce, and pepper; chill until the consistency of unbeaten egg white-Fold in next 5 ingredients; spoon into a lightly oiled 9-cup mold.
Cover and chill until firm.
Unmold on a lettuce-lined plate.
Garnish with lemon halves sprinkled with paprika, if desired.
Bring vegetable cocktail juice to a boil; add gelatin, and cook over medium heat until gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in lemon juice, Worcestershire sauce, hot sauce, and pepper; chill until the consistency of unbeaten egg white-Fold in next 5 ingredients; spoon into a lightly oiled 9-cup mold.
Cover and chill until firm.
Unmold on a lettuce-lined plate.
Garnish with lemon halves sprinkled with paprika, if desired.
