Artichoke Toasts

Total Time:
8 hr 35 min
25 min
8 hr
10 min

20 toasts

  • 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
  • In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.

  • 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.

  • Garlic Aioli:

  • 2 eggs*

  • 1 tablespoon Thai chili-garlic sauce (recommended: Sriracha)

  • 1/2 lemon, juiced

  • 1 tablespoon minced garlic

  • 1 cup extra-virgin olive oil

  • Kosher salt

  • 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.

Contains Raw Eggs: The Food Network Kitchen 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.

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