Preheat oven to 400 degrees F.

Prepare the garlic aioli: In a food processor, combine egg, Dijon mustard, chopped garlic, and lemon juice.

Season the aioli with salt and pepper.

With the food processor running, slowly drizzle in vegetable oil until the mixture emulsifies into a thick aioli.

Refrigerate the aioli for 1 hour.

In a mixing bowl, combine the prepared garlic aioli, chopped pickled jalapenos, thinly sliced artichoke hearts, and grated Parmesan.

Mix the ingredients well.

Season the mixture with salt and pepper.

Split the French bread loaf in half lengthwise.

Spread the jalapeno aioli mixture evenly over each half of the bread.

Place the bread halves on a parchment-lined baking sheet.

Bake until golden brown and bubbly, about 10 minutes.

Remove from the oven and let cool slightly before slicing.

Serve warm.