Tomato Artichoke Aspic Recipe

• 1 (32 ounce.) can tomato juice
• 2 packets plain gelatin
• 1 can artichokes, liquid removed and dry

1. Put the 2 packets of gelatin into 1/2 c. tomato juice and stir to soften.
2. Heat to boiling 3 1/2 c. tomato juice.
3. Add in some thyme, basil, parsley and lemon pepper to boiling juice.
4. Stir in the softened gelatin, lower heat slightly and cook 10 min.
5. Lightly oil a mold and add in 1/2 c. cooked tomato juice.
6. Place into the refrigerator for 10 to 12 min to partially set.
7. Place the liquid removed artichokes around the bottom of mold and pour rest of juice into the mold and chill overnight.
8. Unmold and serve with mayonnaise.
9. Serves 8.

tomato juice, packets plain gelatin, artichokes

Taken from cookeatshare.com/recipes/tomato-artichoke-aspic-54661 (may not work)