Related Recipes
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Artichoke Tempura with Grana Padano Aioli
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tempura-artichauts-aioli-grana-padano-6687.jpg
PT20M
PT12M
PT32M
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.
4
Saputo
5
1
5
5
5 large artichokes
1/2 tsp. (3 mL) Salt
1 Tbsp. (30 mL) lemon juice
3/4 cup (180 mL) homemade mayonnaise
3 clove garlic, smashed then minced
1 tsp. (5 mL) Dijon mustard
140 g grana padano cheese, grated
1 1/2 cups (375 mL) cornstarch
2 Tbsp. (30 mL) flour
1/2 tsp. (3 mL) baking powder
1 1/2 cups (375 mL) ice water
1 egg whites
8 cups (2 L) oil for deep-frying
Artichoke Tempura with Grana Padano Aioli
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME
Ingredients
-
5
large artichokes
-
1/2 tsp.
(3 mL)Salt
-
1 Tbsp.
(30 mL)lemon juice
-
3/4 cup
(180 mL)homemade mayonnaise
-
3
clove garlic, smashed then minced
-
1 tsp.
(5 mL)Dijon mustard
-
140 g
grana padano cheese, grated
-
1 1/2 cups
(375 mL)cornstarch
-
2 Tbsp.
(30 mL)flour
-
1/2 tsp.
(3 mL)baking powder
-
1 1/2 cups
(375 mL)ice water
-
1
egg whites
-
8 cups
(2 L)oil for deep-frying
Preparation
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
