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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These lovely little things came from Las Vegas, Nevada courtesy of $40 a Day. Ingredients:
1 (12 ounce) can quartered artichokes |
4 ounces lemon juice (1/2 cup) |
4 ounces extra virgin olive oil (1/2 cup) |
1 tablespoon fresh ground black pepper |
1 tablespoon kosher salt |
1/2 cup fresh parsley leaves, chopped |
1 ounce whole coriander seed |
1 dash hot sauce |
1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of 1/4 cup olive oil, 1 tbls. minced garlic, 1/2 tsp.s (you may use more or less of this, as desired) |
1 roasted red pepper, peeled, seeded, and sliced |
1 ounce fresh basil leaf, very thinly sliced |
2 eggs |
1 tablespoon thai chili-garlic sauce (sriracha is good) |
1/2 lemon, juiced |
1 tablespoon minced garlic |
1 cup extra virgin olive oil |
kosher salt |
Directions:
1. 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.
2. Preheat the oven broiler and place the bread slices on a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with the Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
3. Garlic Aioli:.
4. 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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