How To make Aioli Platter

Ingredients
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

Directions:
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 servings
AIOLI SAUCE
8 to 10 garlic cloves, peeled
2 egg yolks, room temp
salt and freshly ground pepper
juice of 1 lemon
1 teaspoon Dijon mustard
1 1/2 cups oil (half olive, half peanut) at room temperature
1. 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 the
blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.