CODFISH AIOLI: PROVENCE ON A PLATE

Ingredients

• 2 pounds codfish
• sea salt to taste
• 6 large eggs, hard-boiled (boil for 10 minutes, cool under cold running water, and peel)
• 8 small waxy potatoes, boiled in salted water until fork-tender
• 1 1/2 pounds baby carrots, trimmed, peeled, and boiled to crisp-tender in salted water
• 8 small artichokes, trimmed, top 1/3 cut off, boiled 15 minutes in salted water; cut into quarters, inner leaves and hairy chokes removed
• 1 pound French green beans, trimmed, boiled in salted water to crisp-tender and then placed in a cold water bath to stop cooking and retain color
• 4-6 cloves fresh garlic, peeled, germ removed
• 1 egg yolk
• 1/2 lemon, juiced, more to taste
• 1 - 1 1/2 cup extra virgin olive oil, a mild, fruity variety is preferable

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag