- 1 cup Garlic Aioli, recipe follows
- 1/2 cup chopped pickled jalapenos
- 1 cup thinly sliced artichoke hearts
- 4 ounces grated Parmesan
- 1 large loaf of French bread, split in half
Preheat the oven to 400 degrees F. In a mixing bowl, combine all of the ingredients together except for the bread. Mix well. Season with salt and pepper. Spread the mixture over each half of bread. Place a parchment lined baking sheet and bake until golden and bubbly. Remove from the oven and cool slightly before slicing.
- 1 large egg*
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped garlic
- Juice of one lemon
- Freshly ground white pepper
- 1 cup vegetable oil
In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.
Yield: 1 1/2 cups
*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.