Ingredients 1 batch aioli sauce, double batch 6 small artichokes, trimmed, boiled and chokes removed 7 pounds cod, poached 1 pound carpaccio, (thinly sliced and pounded raw beef tender loin) 1/2 pound snow peas, trimmed, blanced 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 tablespoons red or green peppers, sliced 1 pint cherry tomatoes 1 pound zucchini, sliced 1 pound small potatoes, cooked 6 large eggs, sliced in half, hard-boiled 4 tablespoons capers 1/2 cup parsley, chopped Directions: 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 AIOLI SAUCE 8 to 10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 teaspoon Dijon mustard 1 1/2 cups oil (half olive, half peanut) at room temperature 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. Continue 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.