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Artichokes in Tempura
Ingredients
1 pack of frozen artichokes (400g)
1 cup white beer (do not worry the alcohol evaporates in frying)
1 cup white flour
1 egg
1 teaspoon flat salt
1 teaspoon mustard
1 teaspoon mayonnaise
A cup of oil for deep frying (in a small skillet)
Instructions
· Crush the artichoke bottoms - Place the artichoke bottoms into a glass bowl, pour boiling water over the bottom of the artichoke, and wait about 10 minutes. After 10 minutes drain the liquid, dry with absorbent paper, cut each bottom of artichoke into 3 long strips and set aside.
Place the artichokes, a teaspoon of mustard, a teaspoon of mayonnaise in a bowl, stir well and set aside.
Heat a glass of oil in a small pan. In the meantime, place a cup of flour, a cup of white beer, a teaspoon of salt, an egg and mix well until a uniform mass is placed into another bowl. Transfer the artichoke bottoms to a bowl with tempura and mix so that the tempura will look at the artichokes. Fry for about a minute on each side until the coating is golden. Remove into a plate lined with baking paper.
Emphases: Serve immediately. If prepared in advance, heat in an oven heated to 100 degrees for half an hour or more, to maintain crispness. Place the artichokes in a baking pan and place in baking paper.

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