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1
Make the caper mayonnaise: place the eggs in the bowl of a blender and process while slowly adding 2 cups canola oil, then the olive oil, the juice of 1 1/2 lemons, and the capers, until the capers are coarsely chopped. Season lightly with salt. Set aside.
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2
Fill a bowl with ice water and set aside.
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3
Blanch the asparagus in boiling salted water for 50 seconds, then place them in the ice water. Remove from the water, drain, and pat them dry.
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4
Place the artichokes in a bowl and cover with water and the juice of the remaining lemon.
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5
Blanch the artichokes in boiling salted water for 1 minute, then place them in the ice water. Remove from the water, drain, and pat them dry.
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6
Place the rice flour in a mixing bowl and make a well in the center. Add 2 teaspoons salt and a pinch of pepper to the well, then pour in the beer, wine, and sparkling water. Mix with a whisk to incorporate all the flour and obtain a homogenous batter with the texture of thin cream.
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7
Place the canola oil in a deep frying pan over high heat. When the oil reaches 375?F (a drop of water flicked into the oil will sizzle on contact) or is on the verge of smoking, dip the asparagus and artichokes in the rice flour batter, then add them to the pan a few at a time and cook until golden, about 3 minutes. Use tongs to transfer them to paper towels to absorb the oil.
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8
Serve the fried artichokes and asparagus with the caper mayonnaise.
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9
VINO
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10
A crisp, clean New Zealand Sauvignon Blanc will underscore the mineral flavor of the artichokes and the grassy quality of the asparagus.
