⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 (14 ounce) can, drained, or 1 pound fresh, cleaned, and trimmed Artichoke hearts (canned or fresh)
• 1 1/2 cups All-purpose flour
• 1 cup Ice water
• 1/2 teaspoon Salt
• 1/4 cup Mayonnaise
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 tablespoon Fresh parsley, chopped
• 1 tablespoon Fresh dill, chopped
• 1 teaspoon Lemon zest
• to taste Black pepper
• 2 cups Vegetable oil, for frying

📖 Instructions

1. First things first, prep your artichoke hearts! If using canned, drain them well. If using fresh, trim and clean them, then cut them into bite-sized pieces—about 1 inch is ideal. Pat them dry, especially if they are fresh, with paper towels. This step is key for crispy tempura!
2. Next up, make the tempura batter. In a large bowl, whisk together 1 cup of ice water with 1 1/2 cups of all purpose flour and a generous pinch of salt. Don't overmix! A few lumps are okay; aiming for a slightly lumpy batter is best. You want it to be light and airy, not thick and heavy. I sometimes add a splash of ice cold beer to my batter when I'm feeling fancy.
3. Now comes the fun part! Gently dip each artichoke piece into the batter. Make sure they are fully coated but not dripping wet. It is really important that you work quickly. Let any excess batter drip back into the bowl before gently placing them in the hot oil.
4. Heat your oil to 350°F (175°C). Use a candy thermometer to monitor the temperature. It's crucial to get it right so that the artichokes cook perfectly and become crispy. I learned this lesson the hard way--oil that is too cold will create greasy results!
5. Carefully add the battered artichoke hearts to the hot oil. Don't overcrowd the pan; work in batches. Fry them for 2-3 minutes, or until they are golden brown and crispy. Use tongs to gently flip them halfway through. Don't be impatient! I got burnt once...
6. Once fried, remove the artichoke hearts from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat until all the artichokes are fried. See? It is much easier than you think!
7. While the artichokes are frying, let's make that amazing lemon-herb sauce. In a small bowl, whisk together 1/4 cup of mayonnaise, 2 tablespoons of lemon juice (freshly squeezed is best!), 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped fresh dill, 1 teaspoon of lemon zest, and a pinch of salt and pepper. Taste and adjust seasoning as needed. Sometimes I add a pinch of garlic powder too.
8. Finally, serve your tempura-fried artichoke hearts immediately. Arrange them on a platter and drizzle or serve alongside the lemon-herb sauce for dipping. You’ve worked hard, so enjoy your masterpiece!

📝 Notes

• For best results, use freshly squeezed lemon juice and high-quality mayonnaise.
• If you don't have fresh herbs, you can substitute with 1 teaspoon of dried parsley and 1 teaspoon of dried dill.
• Adjust the amount of oil based on the size of your skillet or deep fryer. Make sure the artichoke hearts are fully submerged in hot oil while frying.
• Always keep an eye on the oil and adjust the heat as needed to maintain a consistent frying temperature. Oil that is too hot will burn the artichokes and oil that is too cold will result in greasy, soggy results