Categories: Appetizers 
      Yield: 12 servings 
  
      1    Double batch Aioli sauce            1 lb Carrots, cut into 2" pieces 
      6 sm Artichokes, trimmed, boiled,        3 lb Cauliflower, in florets 
           And chokes removed                  1 lb Chick peas, cooked 
      7 lb Cod, poached                        3 lg Red or green peppers, sliced 
      1 lb Carpaccio (thinly sliced            1 pt Cherry tomatoes 
           -and pounded raw beef tender        1 lb Zucchini, sliced 
           -loin                               1 lb Small potatoes, cooked 
    1/2 lb Snow peas, trimmed, blanced         6    Eggs, sliced in half(cooked) 
           -and refreshed in cold water        4 tb Capers 
    1/2 lb Green beans, same as above        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.