Aioli Platter

• 1 batch aioli sauce double batch, garlic and olive oil
• 6 small artichokes trimmed, boiled and chokes removed
• 7 pounds fish, cod poached
• 1 pound carpaccio (thinly sliced and pounded raw beef tender loin)
• 1/2 pound snow pea pods 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 florets broken in florets
• 1 pound chickpeas (garbanzo beans) cooked
• 3 tablespoons sweet bell peppers red or green, sliced
• 1 pint tomatoes cherry or grape
• 1 pound zucchini sliced
• 1 pound potatoes small or new mini, cooked
• 6 large eggs sliced in half, hard-boiled
• 4 tablespoons capers
• 1/2 cup parsley leaves chopped

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.
3. Sprinkle with parsley and capers.

batch aioli sauce, artichokes, fish, beef tender loin, snow, green beans, carrots, cauliflower, chickpeas, sweet bell peppers, tomatoes, zucchini, potatoes, eggs, capers, parsley

Taken from recipeland.com/recipe/v/aioli-platter-2848 (may not work)