1 env. unflavored gelatin
1/2 c. tomato juice, chilled
1 c. tomato juice, heated
1/4 c. chili sauce
1 tsp. onion, grated
1 jar artichoke hearts, drained & chopped
1/2 c. green olives, chopped
1/2 c. celery, chopped
1 tbsp. lemon juice
Salt & pepper to taste

Soak gelatin in chilled tomato juice for 5 minutes. Add heated tomato juice to gelatin and stir until gelatin is dissolved. Stir in remaining ingredients and chill. Serves 6-8.