Ingredients Jump to Instructions ↓

  1. 1 cup Garlic Aioli, recipe follows

  2. 1/2 cup chopped pickled jalapenos

  3. 1 cup thinly sliced artichoke hearts

  4. 4 ounces grated Parmesan

  5. 1 large loaf of French bread , split in half

  6. 1 large egg*

  7. 1 tablespoon Dijon mustard

  8. 1 tablespoon chopped garlic Juice of one lemon Salt Freshly ground white pepper

  9. 1 cup vegetable oil

Instructions Jump to Ingredients ↑

  1. 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. 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. Yield: 1 1/2 cups *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell


Send feedback