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
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