Artichoke Toasts


  • 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
  • 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


Food Network Invites You To Try This Artichoke Toasts Recipe From Rachael Ray's Tasty Travels.

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