Artichoke Aspic - cooking recipe

Ingredients

1 (15 oz.) can artichoke hearts (in brine)
1 (16 oz.) can Clamato juice
1 pkg. Knox gelatine
dash of lemon juice
dash of Tabasco sauce
dash of salt

Preparation

Heat Clamato juice to boiling.
Dissolve gelatine in juice. Add drained artichokes and seasonings and chill in a mold.