Ingredients 1 can articokes hearts, quarted 1 small onion, chopped 3 Garlic cloves 1 can fire roasted tomatoes 1/2 cilantro, fresh 1 cup vegetable stock 2 tbsp vegan butter 1/2 tsp vinegar 1 tbsp lemon juice 2 tbsp tomato paste 1/2 cubanelle pepper or green pepper 2 tbsp water 1/2 tsp better than boullion, vegetable base
Seasonings 1 tsp Sazon seasoning 1/2 tsp adobo seasoning 1/2 tsp cayenne pepper powder (optional) 1/4 tsp cumin 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp old bay seasoning 1/2 tsp granulated sugar Ground black pepper to taste
Extra 3 green plantains Vegetable oil for frying
Instructions Into a large sauce pan add 2 tbsp of vegetable oil and saute the chopped onion on medium high heat.
Allow the onion to become softened and translucent.
While the onion is cooking add the cubanelle pepper, garlic cloves, cilantro and 2 tbsp of water into a blender and blend until smooth.
Pour the blended mix into the pan with the onions and cook for 1 additional minute.
Add in the tomato paste, stir and add in the vegetable stock along with the remaining ingredients except for the artichoke and plantain. Also set aside 1/2 of the cilantro for later.
Stir very well and allow to cook for 3-4 minutes to get the flavors married together.
Add in the artichoke and stir well.
Bring mix up to a boil, then bring heat down to a simmer and cover.
Cook for 10-12 minutes or until the mixture has reduced and it is no longer watery.
While the articoke is simmering fry the plantian.
Heat enough oil to deep fry the plantain chips on high heat in a pan.
Peel the plantain by cutting off the edges, making a slit down the side of the plantain (only through the peel) and pry off the peel through the slit you made.
Slice the plantain on the bias (slanted) into thin 1/8 inch thick slices and place the slices into the hot oil carefully one at a time to prevent the chips from sticking.
Cook until the chips become golden. Do NOT over cook and allow to brown.
Remove from oil and place onto a paper towel lined plate and while hot you can sprinkle on some garlic powder and salt. You can also drizzle a touch of lime juice but this is optional.
Once the artichoke is done, plate along side the plantain chips and ENJOY!