Spring Aioli Feast

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1 1/2 to 2 pounds red thin-skinned potatoes (1 to 1 1/2 in. wide)

1 1/2 to 2 pounds asparagus

1 pound sugar snap peas

2 tablespoons lemon juice or vinegar

1 tablespoon olive oil

1 teaspoon salt

3 or 4 artichokes (12 to 14 oz. each)

1 dozen radishes (about 8 oz.), rinsed and trimmed

1 1/2 to 2 pounds cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed

6 to 8 hard-cooked eggs (optional)

1 1/2 to 2 cups Classic Aioli


1 1/2 to 2 cups Green Aioli

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