12 ounces canned pineapple, drained
2 ounces diced artichoke hearts
2 ounces chopped onion
1 (8 ounce) can frozen orange juice concentrate
1 (4 ounce) can crushed pineapple with juice
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1 cup diced celery
1 tablespoon chopped fresh parsley
1 tablespoon prepared horseradish
1/4 teaspoon dried oregano
1 teaspoon cayenne pepper
In a large bowl, mix pineapple, artichoke hearts, onion, orange juice concentrate, pineapple with juice, cornstarch, lemon juice, celery, parsley, horseradish, oregano and cayenne pepper. Pour mixture into 10-inch mold and chill in refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 45 to 50 minutes, or until celery is tender. Reduce heat to 350 degrees F (175 degrees C) and allow celery to cool.