1 (32 oz.) can tomato juice
2 packets plain gelatin
1 can artichokes, drained and dried

Put the 2 packets of gelatin into 1/2 cup tomato juice and stir to soften. Heat to boiling 3 1/2 cups tomato juice. Add some thyme, basil, parsley and lemon pepper to boiling juice. Stir in the softened gelatin, lower heat slightly and cook 10 minutes. Lightly oil a mold and add 1/2 cup cooked tomato juice. Place into the refrigerator for 10 to 12 minutes to partially set.

Place the drained artichokes around the bottom of mold and pour rest of juice into the mold and refrigerate overnight. Unmold and serve with mayonnaise. Serves 8.