Recipe courtesy of Firefly on Paradise
Artichoke Toasts
Total:
8 hr 35 min
Active:
25 min
Yield:
20 toasts
Level:
Easy
Total:
8 hr 35 min
Active:
25 min
Yield:
20 toasts
Level:
Easy

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
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

Directions

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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