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Ingredients
- 1 (32 ounce.) can tomato juice
- 2 packets plain gelatin
- 1 can artichokes, liquid removed and dry
Directions
- Put the 2 packets of gelatin into 1/2 c. tomato juice and stir to soften. Heat to boiling 3 1/2 c. tomato juice. Add in some thyme, basil, parsley and lemon pepper to boiling juice. Stir in the softened gelatin, lower heat slightly and cook 10 min. Lightly oil a mold and add in 1/2 c. cooked tomato juice. Place into the refrigerator for 10 to 12 min to partially set.
- Place the liquid removed artichokes around the bottom of mold and pour rest of juice into the mold and chill overnight. Unmold and serve with mayonnaise. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1049g | |
| Recipe makes 2 servings | |
| Calories 430 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1725mg | 72% |
| Potassium 1185mg | 34% |
| Total Carbs 100.07g | 27% |
| Dietary Fiber 4.0g | 13% |
| Sugars 90.36g | 60% |
| Protein 10.97g | 18% |
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