Ingredients

• 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
• Quartered, marinated artichoke hearts, for garnish
• 1 roasted red pepper, peeled, seeded, and sliced
• 1-ounce fresh basil leaves, very thinly sliced

Directions

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.