Aioli platter

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
           -loin
    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,
                                              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.