Aioli Platter

Recipe Ingredients

1		Double batch aioli sauce
6		Artichokes - trimmed, boiled (small) and chokes removed
7 lbs	3178g / 112oz	Cod - poached
1 lb	454g / 16oz	Carpaccio - (thinly sliced, and pounded raw beef
1/2 lb	227g / 8oz	Snow peas - trimmed, blanced refreshed in cold water
1/2 lb	227g / 8oz	Green beans - same as above
1 lb	454g / 16oz	Carrots - cut into 2" pieces
3 lbs	1362g / 48oz	Cauliflower - in florets
1 lb	454g / 16oz	Chick peas - cooked
3 lbs	1362g / 48oz	Red or green peppers - sliced (large)
1 pint		Cherry tomatoes
1 lb	454g / 16oz	Zucchini - sliced
1 lb	454g / 16oz	Small potatoes - cooked
6		Eggs - sliced in half (cooked)
4 tablespoons	60ml	Capers
1/2 cup	73g / 2.6oz	Chopped parsley

Recipe Instructions

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.

Source:
Makes 12 servings The Silver Palate Cookbook

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