Artichoke Bottoms, for Large Cold Garniture

Ingredients

• large white artichoke bottoms
• Aspic jelly
• small cut vegetables (varied colors)

Directions

1. Cook large white artichoke bottoms as per previous instructions.

2. Dry them on a napkin and glaze with Aspic jelly.

3. Keep in a cool place until needed.

4. Fill each artichoke bottom with a mix of small cut vegetables, alternating colors, seasoned and glazed with Aspic jelly.

5. Arrange in a pyramid on a serving dish and surround with finely chopped Aspic jelly.