Fried artichoke hearts with a lemon caper aiolí

So this is my personal spin off of a Thai tempura batter, I use just beer and flour which makes the batter very light from the bubbles in the beer. 

Beer Batter: 

Now this is not an exact science, I never really measure this, there is pretty much no way to mess up if you add to much flour and it's to thick just pour in some more beer! I use bud light but pretty much any beer works just stay away from flavored beer. Start by adding some flour to a bowl then slowly pour in your beer while whisking till it's a good consistency for coating you artichokes. You want it so it's not too runny but will easily coat.

The aiolí:

3 Tbls maynaise 

2 Tbls olive oil

1 Tbls Dijon 

1 Lemon wedge squeezed

1 Tbls capers 

1 Clove minced garlic

Salt & pepper 

Mix all ingredients till well combined and let sit in fridge 

1. Heat up your vegetable oil under medium to medium high heat

2. Drain can of marinated artichoke hearts

3. Coat in batter and drop in oil, cook till batter is puffy and golden 

4. Serve with aiolí!