- 1 (12-ounce) can quartered artichokes
- 4 ounces lemon juice
- 4 ounces extra-virgin olive oil
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1/2 cup chopped fresh parsley leaves
- 1-ounce whole coriander seeds
- Dash hot sauce
- 1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of olive oil, garlic, salt, black pepper, rosemary, and thyme
- Garlic Aioli, recipe follows
- 1 roasted red pepper, peeled, seeded, and sliced
- 1-ounce fresh basil leaves, very thinly sliced
Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
1 tablespoon Thai chili-garlic sauce (recommended: Sriracha)
1/2 lemon, juiced
1 tablespoon minced garlic
1 cup extra-virgin olive oil
In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.