Artichoke Mousse

Course : Artichokes
Serves: 6
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16 ounces canned artichoke hearts
1 cup milk
2 cups fresh mushroom
1/2 cup scallions
1 teaspoon unsalted butter
2 teaspoons dry white wine
1 cup cottage cheese
1/2 cup sour cream
2 teaspoons parsley
1 teaspoon fresh dill weed
1/4 teaspoon salt
1/4 teaspoon white pepper
2 packages unflavored gelatin
1/2 cup water

Preparation / Directions:

place artichoke hearts in a food processor process to a puree, adding milk in a thin-steady stream heat butter in a small skillet, over a medium flame add mushrooms and scallions saute for 4-5 minutes, until softened raise heat to moderate add wine and heat to evaporate most of the moisture remove from heat and cool slightly combine with cottage cheese, sour cream, parsley, and dill in a food processor process to a fine puree season to taste with salt and pepper sprinkle gelatin over water, in a saucepan allow to soften for 5-10 minutes heat and stir, over a low flame, until dissolved stir into puree-mix completely spoon into a greased or plastic-lined gelatin mold chill for 4-24 hours invert onto a serving platter remove and discard plastic wrap serve slightly chilled


Nutritional Information:

252 Calories (kcal); 7g Total Fat; (24% calories from fat); 12g Protein; 36g Carbohydrate; 19mg Cholesterol; 536mg Sodium

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