Whisk all ingredients together in a small mixing bowl. Put in small serving dish, cover with plastic wrap, and refrigerate until ready to serve. Can be made up to 3 days ahead.
Gluten Free Tempura Artichoke Hearts
Preheat oven to 200 degrees. Line 2 oven proof plates with several layers of paper towels.
Drain the artichoke hearts and place on a couple layers of paper towels, pat dry.
Fill a heavy, high-sided saucepan with about 3 inches of oil. Heat oil to 375 degrees (use a fry or candy thermometer to gauge temperature).
When the oil is almost to temperature, whisk 1½ cups rice flour with 1½ cups cold club soda until smooth. You should have a batter the consistency of thick pancake batter, if too thin add a little more rice flour, if too thick add some more club soda.
Put about 6 artichoke heart quarters into the batter and coat each one by turning in the batter with a slotted spoon. Remove each artichoke heart quarter individually with the slotted spoon, let some of the batter drip off back into the bowl and then carefully place in the hot oil. Fry until lightly golden with a few darker brown spots, about 2 – 3 minutes per batch. Remove from the oil and place on prepared plates. Sprinkle with some salt. Place in oven to keep warm. If the oil has dropped below 350 degrees, let it come back up to temperature before frying the next batch. Continue until all the artichokes heart quarters have been fried.