Artichoke Toasts

TOTAL TIME: 8 hr 35 min
Prep: 25 min
Inactive Prep: 8 hr
Cook: 10 min
YIELD: 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
  • Quartered, marinated artichoke hearts, for garnish
  • 1 roasted red pepper, peeled, seeded, and sliced
  • 1-ounce fresh basil leaves, very thinly sliced
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      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.

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