Tomato-Artichoke Aspic - cooking recipe

Ingredients

4 c. V-8 vegetable juice, divided
2 (3 oz.) pkg. lemon gelatin
1 tsp. Worcestershire sauce
1 (14 oz.) can artichoke hearts, drained and halved
3 green onions with tops, cut into 1-inch pieces
1 (8 oz.) pkg. cream cheese, cut into 1-inch pieces
1 (12 oz.) carton small curd cottage cheese
2 c. mayonnaise
1/2 c. capers
bibb lettuce
1 (2 oz.) jar black caviar

Preparation

Bring 2 cups of vegetable juice to a boil in a medium saucepan; remove from heat and add all of the gelatin, stirring until dissolved.
Pour 2 cups of gelatin mixture into an oiled 11-cup ring mold.
Let the remaining juice mixture stand at room temperature.
Chill mixture in mold until the consistency of unbeaten egg whites.
Press artichoke halves into thickened mixture around outside of mold; chill until firm.