Artichoke Tempura with Saffron Aioli

2hr 40 mins

Prep Time

2hr 15 mins

Cook Time

25 mins

Total Time

2hr 40 mins

Our Artichoke Tempura with Saffron Aioli recipe features fresh globe artichokes, fried in a light tempura batter and served with an aromatic aioli made with saffron threads.

Ingredients
Method

8 globe artichokes
Vegetable oil for frying
100g plain flour, plus extra for coating the artichokes
150ml ice cold water
A pinch of curry powder
For the saffron aioli:
50ml water
20 Spanish saffron threads
200ml extra virgin olive oil
6 garlic cloves
1 egg yolk
Salt to taste

To prepare the artichokes, remove the outer hard leaves with the help of a sharp paring knife. Once the artichokes are peeled, cut them in half lengthways and place in a pan with 2 tbsp of olive oil, a squeeze of lemon juice to avoid discoloration and cover with cold water. Bring to the boil, cover and simmer for 20 minutes. Take out of the cooking liquid to cool down, pat dry and set aside.
For the saffron aioli, confit the garlic cloves in the oil on a low heat for 1 hour, allow to cool down. Heat the water in a small saucepan, add the saffron and infuse for a minimum of 2 hours, the liquid should be cold, drain and set aside. In a pestle and mortar pound the confit garlic cloves until you get a soft paste, add the egg yolk, salt and mix well. Add the saffron infused liquid followed by the oil on steady stream, in the same way you make a vinaigrette or mayonnaise, check seasoning.
To make the tempura batter, in a medium size bowl, mix the flour and curry powder and whisk in the cold water until briefly combined, leave it lumpy. To fry the artichokes, heat the vegetable oil in large pan, roll the cooked artichokes in flour, and dip in the tempura batter, fry until golden for about 3 minutes. Drain and season with salt.
Serve the crispy artichokes with the saffron aioli and a cold beer.

Ingredients

8 globe artichokes
Vegetable oil for frying
100g plain flour, plus extra for coating the artichokes
150ml ice cold water
A pinch of curry powder
For the saffron aioli:
50ml water
20 Spanish saffron threads
200ml extra virgin olive oil
6 garlic cloves
1 egg yolk
Salt to taste

Method

To prepare the artichokes, remove the outer hard leaves with the help of a sharp paring knife. Once the artichokes are peeled, cut them in half lengthways and place in a pan with 2 tbsp of olive oil, a squeeze of lemon juice to avoid discoloration and cover with cold water. Bring to the boil, cover and simmer for 20 minutes. Take out of the cooking liquid to cool down, pat dry and set aside.
For the saffron aioli, confit the garlic cloves in the oil on a low heat for 1 hour, allow to cool down. Heat the water in a small saucepan, add the saffron and infuse for a minimum of 2 hours, the liquid should be cold, drain and set aside. In a pestle and mortar pound the confit garlic cloves until you get a soft paste, add the egg yolk, salt and mix well. Add the saffron infused liquid followed by the oil on steady stream, in the same way you make a vinaigrette or mayonnaise, check seasoning.
To make the tempura batter, in a medium size bowl, mix the flour and curry powder and whisk in the cold water until briefly combined, leave it lumpy. To fry the artichokes, heat the vegetable oil in large pan, roll the cooked artichokes in flour, and dip in the tempura batter, fry until golden for about 3 minutes. Drain and season with salt.
Serve the crispy artichokes with the saffron aioli and a cold beer.

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Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Artichoke Tempura with Saffron Aioli

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Artichoke Tempura with Saffron Aioli

Molineta Spanish Saffron 0.5g

Senorio de la Mesa

Chef's Profile

Javier De La Hormaza

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