Aioli Platter Recipe

Spoon some of the aioli sauce into the center of each artichoke.

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 8-10 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.

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.

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

Con- tinue 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.