Tomato-artichoke Aspic

• 4 envelopes unflavored gelatin
• 34 cup cold water
• 1 (48 ounce) can tomato juice
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 14 teaspoon hot sauce
• 14 teaspoon white pepper
• 12 cup grated onion
• 12 cup grated bell pepper
• 12 cup minced parsley
• 1 can artichoke, chopped
• mayonnaise

1. bring tomato juice to boil in medium pot.
2. sprinkle gelatin over cold water in a small bowl and let stand 5 minutes.
3. add gelatin to tomato juice and stir till gelatin dissolves.
4. stir in remaining ingredients except artichokes.
5. chill till it reaches the consistency of unbeaten egg whites.
6. add artichokes, stir well and pour into oiled mold.
7. chill till firm.
8. serve with mayonnaise on the side.

unflavored gelatin, cold water, tomato juice, lemon juice, worcestershire sauce, hot sauce, white pepper, onion, bell pepper, parsley, mayonnaise

Taken from www.food.com/recipe/tomato-artichoke-aspic-91251 (may not work)