Champagne Cup and Artichoke-Tomato Mousse

12 artichoke bottoms
½ cup lemon juice
1 cup beef broth
1 cup tomato juice
1 package unflavored gelatin
½ cup heavy cream
½ teaspoon dillweed
1 teaspoon Worcestershire sauce
1 dash hot sauce

If using fresh artichokes, cook whole in large kettle(s) in lightly salted water 30-35 minutes or until leaves pull easily away from body of artichoke; remove water and drain; when cool enough to handle remove leaves and save for another use (see below); cut out bottom; discard choke. Sprinkle bottoms lightly with lemon juice and chill.

If using canned artichoke bottoms, remove from cans, drain, and place on serving platter; sprinkle lightly with lemon juice and chill.

Dissolve gelatin in beef broth and tomato juice, place in saucepans and bring to boil, stirring frequently; chill until mixture begins to thicken; beat cream until stiff peaks form; fold into tomato-beef mixture and stir in seasonings.

Spoon tomato mousse into artichoke bottoms; chill well to set thoroughly before serving.

Yield: 12 appetizers.

Note: Cooked artichoke leaves may be chilled and arranged, petal fashion around a bowl of your favorite dip and used as dippers, or spread with mayonnaise and topped with shrimp. Only the soft meat at the bottom of the leaf is edible.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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