Artichoke tempura with sweet and sour dipping sauce and spicy aioli


Artichoke tempura with sweet and sour dipping sauce and spicy aioli


4 people

45 minutes

Medium difficulty

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Spicy aioli

1/2 cup mayonnaise

1 1/2 tablespoons water

1/2 tablespoon tomato paste

1 small garlic clove, finely minced or grated

1/2 tablespoon melted butter

2 teaspoons sugar

4 dashes sriracha

1/4 teaspoon paprika

Dash of cayenne

Pinch salt & pepper

Sweet and 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 of Cynara Petite Artichoke 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

Whisk all ingredients together. Taste and adjust salt, pepper and sriracha according to preference. Refrigerate until ready to serve.

  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.
  3. Line two baking sheets with paper towels.
  4. Fill a heavy-bottomed pot with 3-4 inches of vegetable oil. Heat the oil to 375°F using a candy thermometer.
  5. Whisk 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.
  6. 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.
  7. Sprinkle with salt. Serve immediately with the sauce and aioli alongside.