---------- Recipe via Meal-Master (tm) v8.02
       Title: AIOLI PLATTER
  Categories: Appetizers
       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
     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,
   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.