2 cups of artichoke pulp
1 tablespoon of unsweetened gelatin
1/4 cup of cold water
1 teaspoon of salt
1/2 cup of oil and vinegar, tempered
1/2 cup of ketchup
1/2 cup of mayonnaise
1/2 cup of whipped cream
1/4 teaspoon of paprika
5 hard-boiled eggs, finely chopped
1/2 cup of pitted olives
2 cups of artichoke pulp
1 tablespoon of unsweetened gelatin
1/4 cup of cold water
1 teaspoon of salt
1/2 cup of oil and vinegar, tempered
1/2 cup of ketchup
1/2 cup of mayonnaise
1/2 cup of whipped cream
1/4 teaspoon of paprika
5 hard-boiled eggs, finely chopped
1/2 cup of pitted olives
Tear the leaves and stems of cooked artichokes, scrape off the tender parts of the leaves, and chop the stems into small pieces
Mix all the pulp
Let the gelatin soften for 5 minutes and then dissolve it in a double boiler
Add salt, oil and vinegar, ketchup, mayonnaise, whipped cream, and paprika
Stir well to combine
Gradually add the artichoke pulp, eggs, and olives while stirring constantly
Pour into a mold and refrigerate until firm
Remove from the mold and serve with a seafood salad.
