Artichoke Tempura with Sweet-Sour Dipping Sauce and Spicy Aioli
Serves 4 to 6
- 1/2 cup mayonnaise
- 1 1/2 tablespoons water
- 1/2 tablespoon tomato paste
- 1 small clove garlic, finely minced or grated
- 1/2 tablespoon melted butter
- 2 teaspoon sugar
- 4 dashes sriracha
- 1/4 teaspoon paprika
- Dash of cayenne
- Pinch salt & pepper
Whisk all ingredients together. Taste and adjust salt, pepper, and sriracha according to preference. Refrigerate until ready to serve.
Sweet-Sour Dipping Sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2/3 cup pineapple juice
- 1/3 cup rice vinegar
- 1/3 cup light brown sugar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce or Tamari
- 2 (14.75-ounce) jars Cynara Artichokes Hearts in Water, drained and patted dry
- 3–4 cups vegetable oil
- 1½ cups white rice flour
- 1½ cups cold seltzer water or club soda
- ½ teaspoon salt, plus more to taste
1. In a small bowl, whisk together cornstarch and water to create a slurry. Set aside.
2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.
1. Line two baking sheets with paper towels.
2. Fill a heavy-bottomed pot with 3-4 inches of vegetable oil. Heat the oil to 375°F using a candy thermometer.
3. Whisk together the rice flour, seltzer water, and ½ teaspoon salt in a medium bowl. Add more rice flour or seltzer as needed until the batter resembles a thick pancake batter.
4. When the oil reaches 375°F, coat each artichoke heart in the batter. Carefully transfer with a slotted spoon to the hot oil and fry until lightly golden brown, about 3 minutes. Use the slotted spoon to transfer the artichoke hearts to baking sheets lined with paper towels.
5. Sprinkle with salt. Serve immediately with the sauce and aioli alongside.
Chef Aran Goyoaga
Her food blog Cannelle et Vanille is a 2-time James Beard Award finalist and was named number 2 best food blog in the world by the UK Times.
Aran grew up in the Basque Country in Northern Spain in a family of professional pastry chefs and cooks. Her love of food began in her maternal grandparents’ pastry shop and in the fields of her paternal grandparents’ farm. Aran worked as a professional pastry chef for years before turning into food styling and photography.
She is also the author of “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” (Little, Brown & Co), which was named one of the top 6 cookbooks of 2012 on Good Morning America.