---------- 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
          -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.

-----