All the vegetables can be prepared and cooked a day in advance and kept in covered containers in the refrigerator.
Ingredients:
Directions:
Steam or boil the potatoes until just tender. Let cool, then cut into halves or quarters. Steam or blanch the carrots, green beans, asparagus, baby corn and artichokes until just crisp tender. Halve the artichokes lengthwise.
Arrange the cooked vegetables, the cherry tomatoes, pepper strips, and shrimp on a platter with the aïoli dips in the center.