Ingredients Jump to Instructions ↓

  1. 1 Double batch Aioli sauce

  2. 6 sm Artichokes, trimmed, boiled,

  3. And chokes removed

  4. 7 lb. Cod, poached

  5. 1 lb. Carpaccio

  6. lb. Snow peas, trimmed, blanced and refreshed in cold water 1/2

  7. lb. Green beans, same as above

  8. 1 lb. Carrots, cut into 2" pieces

  9. 3 lb. Cauliflower, in florets

  10. 1 lb. Chick peas, cooked

  11. 3 lg

  12. Red or green peppers, sliced

  13. 1 pt Cherry tomatoes

  14. 1 lb. Zucchini, sliced

  15. 1 lb. Small potatoes, cooked

  16. 6 Eggs, sliced in half(cooked)

  17. 4 tb Capers

  18. c

  19. Chopped parsley

Instructions Jump to Ingredients ↑

  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.

  3. Sprinkle with parsley and capers.

  4. Makes 12 servings == AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1.

  5. Puree garlic in a food processor or blender.

  6. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic.

  7. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.

  8. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly.

  9. Con- tinue the blending until you obtain a thick, shiny, firm sauce.

  10. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.


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