Instructions

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 for 10 minutes. Remove from heat and strain through a fine-mesh strainer 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.