Artichoke Tempura with Grana Padano Aioli

Artichoke Tempura with Grana Padano Aioli
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time


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  • 5

    large artichokes

  • 1/2 tsp.
    (3 mL)


  • 1 Tbsp.
    (30 mL)

    lemon juice

  • 3/4 cup
    (180 mL)

    homemade mayonnaise

  • 3

    cloves garlic, smashed then minced

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 140 g

    grana padano cheese, grated

  • 1 1/2 cups
    (375 mL)


  • 2 Tbsp.
    (30 mL)


  • 1/2 tsp.
    (3 mL)

    baking powder

  • 1 1/2 cups
    (375 mL)

    ice water

  • 1

    egg white

  • 8 cups
    (2 L)

    oil for deep-frying


Prepare the artichokes according to the step-by-step method on page 25. Do not cook. In a bowl, toss the artichoke pieces with a pinch of the salt and 5 ml (1 tsp) lemon juice. Set them aside while you prepare the aioli and batter.

In a bowl, combine a pinch of the salt, the remaining lemon juice, the mayonnaise, garlic and mustard. Stir in the grated grana padano. Mix well. Use immediately or cover and refrigerate for up to 3 hours.

In a mixing bowl, sift together the remaining salt, cornstarch, flour and baking powder.

In a measuring cup, combine the egg white and ice water. Add to the dry ingredients and mix quickly for 10 seconds. The batter should come together but still be quite lumpy.

Place the batter in the freezer.

In a large enough pot, heat the oil to 350°F (180°C). While the oil is heating, dry the artichoke pieces. Remove the batter from the freezer and dip the artichoke pieces in it one at a time, dragging them along the bottom of the bowl to pick up some of the lumps, then sliding them into the hot oil. Fry no more than 5 or 6 pieces at one time, turning them occasionally for 3 minutes, until golden.

Drain on paper towels and serve immediately with the aioli. Repeat with the remaining artichoke pieces.

Source: Saputo