Recipe courtesy of Emeril Lagasse
Yield:
12 to 14 servings
Level:
Easy

Ingredients

  • 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
Garlic Aioli:
  • 1 large egg*
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped garlic
  • Juice of one lemon
  • Salt
  • Freshly ground white pepper
  • 1 cup vegetable oil

Directions

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.

Garlic Aioli:

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.

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

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