Tomato-Artichoke Aspic Recipe

Summary

Servings14Cuisine
Method

Ingredients

 Vegetable juice4 Cup (64 tbs), divided
 Gelatin6 Ounce (Lemon Flavored Gelatin)
 Worcestershire sauce1 Teaspoon
 Canned artichoke hearts14 Ounce, drained, halved
 Green onion with tops3 , cut into 1 inch pieces
 Cream cheese8 Ounce, cut into 1 inch pieces
 Small cottage cheese curd12 Ounce
 Mayonnaise2 Cup (32 tbs)
 Capers1⁄2 Cup (8 tbs)
 Bibb lettuce1⁄2 Cup (8 tbs)
 Black caviar2 Ounce
 Lemon slices9 , halved

Nutrition Facts

Serving size

Calories 386 Calories from Fat 287

% Daily Value*

Total Fat 32 g49.2%

Saturated Fat 6.1 g30.5%

Trans Fat 0 g

Cholesterol 68.6 mg

Sodium 505.5 mg21.1%

Total Carbohydrates 9 g3.1%

Dietary Fiber 2.4 g9.6%

Sugars 4.1 g

Protein 17 g33.2%

Vitamin A 31% Vitamin C 45.7%

Calcium 9.8% Iron 8.1%

*Based on a 2000 Calorie diet

Directions

Bring 2 cups vegetable juice to a boil in a medium saucepan, remove from heat, and add gelatin, stirring until dissolved.
Stir in remaining 2 cups juice and Worcestershire sauce.
Pour 2 cups gelatin mixture into an oiled 11-cup ring mold.
Let remaining juice mixture stand at room temperature.
Chill mixture in mold until the consistency of unbeaten egg white.
Press artichoke halves into thickened mixture around outside of mold, chill until gelatin is firm.
Position knife blade in food processor bowl.
Add green onions.
Top with cover, and process, pulsing 5 or 6 times until onions are chopped.
Add cream cheese and cottage cheese, process 15 seconds or until smooth.
Spread cheese mixture evenly over chilled aspic, spreading to edge of ring mold.
Gently pour remaining gelatin mixture over cheese layer, chill until gelatin is firm.
Combine mayonnaise and capers, mix well.
Chill until serving time.
Run a thin metal spatula between ring mold and aspic all the way around, unmold onto serving platter.
Surround aspic with Bibb lettuce leaves.
Place half of caper mayonnaise in a small serving bowl, place in center of aspic mold.
Place a heaping tablespoonful of caviar onto center of caper mayonnaise.
Gently press lemon slices around outside of aspic mold, if desired.
Serve remaining caper mayonnaise topped with remaining caviar in a separate bowl.
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