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Baby Artichoke and Shrimp Tempura Recipe

| 2/22/2012 11:31:00 AM

Baby Artichokes And ShrimpBaby artichokes, which have not yet developed a choke, can be eaten whole, but you can use pieces of larger artichokes in this dish as well. This preparation of tasty baby artichoke and shrimp tempuras is inspired by one of the most popular dishes at Chef Nobu Matsuhisa’s international chain of Nobu restaurants — rock shrimp tempura — but you can use whatever shrimp you like. (For a list of sustainable shrimp choices, visit the Monterey Bay Aquarium’s Seafood Watch website.)

Any dipping sauce that’s sweet, sour, salty and spicy will be a great foil for the tempura. Here’s a great one to try: Fish Sauce Dipping Sauce.


1/2 to 1 pound fresh baby artichokes or artichoke hearts (or substitute canned hearts)
1/2 to 1 pound shrimp, shelled and deveined
Canola or peanut oil
1 cup all-purpose flour
2 tbsp potato or corn
Salt, to taste

1 cup light beer (or sparkling water)

minced chives and grated Parmesan 


To prepare the baby artichokes, cut off the top quarter and slice the baby artichoke lengthwise into 4 sections. If using large artichoke hearts, cut them into quarters. If using canned artichokes, rinse and dry them thoroughly before battering.

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