A traditional provençal custom, le Grand Aïoli is an assortment of vegetables (sometimes eggs and seafood) accompanied by a bowl of aïoli.   Boiled vegetables can include artichokes, carrots, potatoes, green beans, cauliflower, broccoli.

Aïoli

6 garlic cloves, peeled
2 egg yolks (room temperature)
2 Tbsp of strained lemon juice
1-1/2 cups of virgin olive oil (room temperature)
Salt and freshly ground pepper

With a food processor:

• Process the garlic cloves until finely chopped.
• Add egg yolks, 1 Tbsp of lemon juice, 1 Tbsp of oil, pinch of salt and pepper and process until blended.
• Scrape bottom and sides of processor container several times.
• Gradually pour in 1/4 cup of oil in a thin stream.
• Add the remaining oil a little faster.
• Add the rest of the lemon juice and adjust seasoning.
• Serve with the boiled vegetables and French bread.