• 6servings
  • 252calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 16 ounces canned artichoke hearts

  3. 1 cup milk

  4. 2 cups fresh mushroom

  5. 1/2 cup scallions

  6. 1 teaspoon unsalted butter

  7. 2 teaspoons dry white wine

  8. 1 cup cottage cheese

  9. 1/2 cup sour cream

  10. 2 teaspoons parsley

  11. 1 teaspoon fresh dill weed

  12. 1/4 teaspoon salt

  13. 1/4 teaspoon white pepper

  14. 2 unflavored gelatin

  15. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. 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


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