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Southern Tomato Aspic with Artichokes

Southern Tomato Aspic with Artichokes

Serves: 12

Hands On Time: 

Total Time: 


3 (0.25-ounce) packets unflavored gelatin
6 cups tomato juice
1/3 cup fresh lemon juice
1 tablespoon grated onion
2 teaspoons dried dill
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 clove garlic, smashed
1 bay leaf, crushed
1 (9-ounce) can artichoke quarters, drained or 9 ounces frozen and defrosted artichokes, halved
4 to 6 tablespoons mayonnaise
1 ounce black caviar (optional)


Lightly grease twelve 4-ounce ramekins with nonstick oil spray.

In a small bowl, combine the gelatin with 1 cup of the tomato juice. Let sit while preparing the tomato mixture.

In a medium saucepan, combine the remaining tomato juice with the lemon juice, onion, dill, salt, basil, oregano, garlic and bay leaf. Bring to a simmer over medium-high heat, reduce the heat to low, and continue to simmer forĀ 10 minutes. Remove from heat and strain through a fine-mesh strainerĀ into a medium bowl. Add the softened gelatin and stir to dissolve. Let cool 10 minutes.

Meanwhile, divide the artichoke hearts between the ramekins. Once the tomato mixture is ready, divide it between the ramekins, completely covering the artichokes. Cover with plastic wrap and refrigerate until firm, about 4 hours.

To serve, unmold the aspics and place on serving plates. Top each with 1 teaspoon mayonnaise and small dollop of caviar, if desired. Serve.


Per serving (based on 12): 84 calories (percent of calories from fat, 47), 4 grams protein, 8 grams carbohydrates, 2 grams fiber, 4 grams fat (1 gram saturated), 15 milligrams cholesterol, 871 milligrams sodium.

About the recipe

Recipe courtesy of Chef Anne Quatrano of Bacchanalia in Atlanta, Ga.