Artichoke Toasts

Ingredients

• 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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