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 dozen servings
AIOLI SAUCE
8 to 10 garlic cloves, peeled2 egg yolks, room tempsalt and freshly ground pepperjuice of 1 lemon 1 teaspoon Dijon mustard 1.5 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 theblending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.