Artichoke Bottoms, for Large Cold Garniture

Ingredients

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

Directions

1. Cook the large white artichoke bottoms as directed in recipe No. 35.

2. Dry the artichoke bottoms on a napkin.

3. Glaze the artichoke bottoms with a coating of Aspic jelly.

4. Keep the glazed artichoke bottoms in a cool place until needed.

5. Fill each artichoke bottom with a garniture of small cut vegetables, alternating colors.

6. Season and glaze the vegetables with Aspic jelly.

7. Arrange the filled artichoke bottoms in a pyramid shape on a serving dish.

8. Surround the dish with finely chopped Aspic jelly.