Prep the Artichokes

Trim the outer leaves of the purple artichokes and cut the tops.
Rub with lemon to prevent browning.
Panfry and add vegetable bouillon. Cook for 5 minutes or until tender.
Slice in halves. Sear cut-side down in a hot pan with olive oil and a pinch of salt until golden.

Sweet & Sour Asparagus

Boil white asparagus with salted water for 3 minutes.
In a shallow pan, combine vinegar, maple syrup, olive oil, and salt.
Add asparagus and gently simmer for 8–10 minutes until tender but firm.
Allow to marinate in the warm liquid for 10 minutes off heat for flavour infusion.

Vegan Beurre Blanc

In a small saucepan, reduce shallots, wine, and vinegar over medium heat until nearly dry (about 2 tbsp liquid remains).
Stir in cream and reduce heat to low.
Whisk in cold vegan butter, a few cubes at a time, creating a glossy emulsion.
Season with salt, white pepper, and optional nutritional yeast.
Strain for a smooth finish (optional).

Assembly

Spoon beurre blanc into a shallow plate.
Artfully arrange the seared artichokes and asparagus over the sauce.
Garnish with vegan caviar.
Finish with micro herbs.