Title: Aioli Platter
Categories: Appetizer
Yield: 12 Servings

1		Double batch Aioli sauce
6	sm	Artichokes, trimmed, boiled,
		And chokes removed
7	lb	Cod, poached
1	lb	Carpaccio (thinly sliced and pounded raw beef tender loin
1/2	lb	Snow peas, trimmed, blanced and refreshed in cold water
1/2	lb	Green beans, same as above
1	lb	Carrots, cut into 2" pieces
3	lb	Cauliflower, in florets
1	lb	Chick peas, cooked
3	lg	Red or green peppers, sliced
1	pt	Cherry tomatoes
1	lb	Zucchini, sliced
1	lb	Small potatoes, cooked
6		Eggs, sliced in half(cooked)
4	tb	Capers
1/2	c	Chopped parsley

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

Source: The Silver Palate Cookbook =======================================================================

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.

2. 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.

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