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Artichoke Aspic

1 lg. lemon Jello
4 c. V-8 juice
2 cans artichokes, quartered
1/3 c. celery, finely chopped
1/4 c. olives, chopped
1/2 c. orange sweet pickles, chopped

Heat V-8 juice to boiling. Add to Jello, stirring to dissolve. Cool. Add remaining ingredients. Pour into mold and refrigerate. Serves 8-10.

 

 

 

 

 

 

 

 

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