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

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.

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