Aioli Platter Recipe

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

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   Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and Large eggs around it in a spoke-like fashion, making sure each plate has some of all.

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   Sprinkle with parsley and capers.

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   AIOLI SAUCE

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   8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly grnd pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp1.

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   Puree garlic in a food processor or possibly blender.

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

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

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    2.

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

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    Con- tinue the blending till you obtain a thick, shiny, hard sauce.

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    Transfer to a storage container, cover with plastic wrap, and chill till ready to use.

No additional tips available.