Aioli Platter

  • 1 Double batch Aioli sauce
  • 6 small Artichokes, trimmed, boiled, and chokes removed
  • 7 Pounds Cod, poached
  • 1 Pound Carpaccio (thinly sliced and pounded raw beef tenderloin)
  • 1/2 Pound Snow peas, trimmed, blanched and refreshed in cold water
  • 1/2 Pound Green beans, same as above
  • 1 Pound Carrots, cut into 2 inch pieces
  • 3 Pounds Cauliflower, in florets
  • 1 Pound Chick peas, cooked
  • 3 large Red or green peppers, sliced
  • 1 pint Cherry tomatoes
  • 1 Pound Zucchini, sliced
  • 1 Pound Small potatoes, cooked
  • 6 Eggs, sliced in half (cooked)
  • 4 Tablespoons Capers
  • 1/2 cup Chopped parsley

Recipe Info
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Contributor: admin



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.

Makes 12 servings

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