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1
The salt cod needs to soak in fresh cold water in the refrigerator for 24 hours.
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2
The water should be changed several times.
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3
Remove from the water and break into pieces.
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4
The rest of the components of the platter can be started a day in advance as well.
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5
Start with the aioli by preheating your oven to 350 degrees.
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6
Wrap the bulb of garlic in a piece of aluminum foil with a few drops of olive oil.
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7
Bake for about 30 minutes or until tender.
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8
Allow to cool completely and then squeeze out the garlic into a mixing bowl.
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9
Add the egg yolk and slowly whisk in the olive oil.
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10
Season with salt and pepper and put in the refrigerator.
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11
The day of you picnic, simply make sure all the vegetables are in bite size pieces.
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12
For the artichoke, clean and cut in half lengthwise.
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13
Rub with olive oil and place on a hot grill for about 5 minutes.
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14
*RAW EGG WARNING
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15
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
