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Appetizer: Artichoke Garlic Bread *

Source of Recipe

Emeril Lagasse


Recipe Introduction

This stuff is wonderful.. I usually don't include the jalapeno. I also discovered it's fantastic on mini Boboli shells sprinkled with feta cheese, broiled until the cheese gets melty.

List of Ingredients

1 cup garlic aioli
1/3 cup chopped pickled jalapeno (optional)
1 cup thin sliced artichoke hearts drained
4 ounces grated Parmesan cheese
1 large loaf french bread, split in half


Recipe

Preheat the oven to 400ºF. In a mixing bowl, combine all of the ingredients together except for the bread. Mix well (can also mix in food processor). 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. Yields: 12 to 14 servings.


GARLIC AIOLI:
3 cloves garlic, chopped (no extra)
1 large egg
1 tablespoon fresh squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns fresh ground black pepper
1/2 cup olive oil

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Yield: about 3/4 cup