Spring Aioli Feast

Spring Aioli Feast
Photo by Thayer Allyson Gowdy

Ingredients

  • or
  • 1 ½ to 2 pounds cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
  • 1 teaspoon salt
  • 1 dozen radishes (about 8 oz.), rinsed and trimmed
  • 1 ½ to 2 cups Classic Aioli
  • 1 pound sugar snap peas
  • 6 to 8 hard-cooked eggs (optional)
  • + 6 more ingredients
    • 3 or 4 artichokes (12 to 14 oz. each)
    • 2 tablespoons lemon juice or vinegar
    • 1 ½ to 2 cups Green Aioli
    • 1 ½ to 2 pounds red thin-skinned potatoes (1 to 1 1/2 in. wide)
    • 1 tablespoon olive oil
    • 1 ½ to 2 pounds asparagus

1. Scrub potatoes and put in a 5- to 6-quart pan. Add 2 quarts water. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. With a slotted spoon, lift potatoes out and let cool. 2. Meanwhile, rinse asparagus and peas. S...

View full recipe at My Recipes

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