Aioli Platter

Ingredients for Aioli Platter

1 batch aioli sauce, double batch

6 small artichokes, trimmed, boiled and chokes removed

7 pounds cod, poached

1 pound carpaccio, (thinly sliced and pounded raw beef tender loin)

1/2 pound snow peas, trimmed, blanced and refreshed in cold water

1/2 pound green beans, same as above

1 pound carrots, cut into 2 inch pieces

3 pounds cauliflower, in florets

1 pound chick peas, cooked

3 tablespoons red or green peppers, sliced

1 pint cherry tomatoes

1 pound zucchini, sliced

1 pound small potatoes, cooked

6 large eggs, sliced in half, hard-boiled

4 tablespoons capers

1/2 cup parsley, chopped

Cooking Instructions for Aioli Platter

1. Spoon some of the aioli sauce into the center of each artichoke.2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.Makes 12 servingsAIOLI SAUCE8 to 10 garlic cloves, peeled2 egg yolks, room tempsalt and freshly ground pepperjuice of 1 lemon 1 teaspoon Dijon mustard 1 1/2 cups oil (half olive, half peanut) at room temperature1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue theblending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.