Artichoke tempura with sweet and sour dipping sauce and 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.
- In a small bowl, whisk together cornstarch and water to create a slurry. Set aside.
- 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.
- Line two baking sheets with paper towels.
- Fill a heavy-bottomed pot with 3-4 inches of vegetable oil. Heat the oil to 375°F using a candy thermometer.
- 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.
- 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.
- Sprinkle with salt. Serve immediately with the sauce and aioli alongside.