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
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
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
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