CODFISH AIOLI: PROVENCE ON A PLATE

Name: 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