Caribbean Style Artichoke Dish w/Plantains Chips
This Caribbean style artichoke dish w/plantains chips recipe is phenomenal! Being Caribbean myself I have a huge appreciation for all things Caribbean. I love the music, the culture, the weather, and of course the food! Caribbean food is known for being very flavorful and a lot of times fried. Yes, that is in fact true. We do eat lots of fried foods but they are so delicious, its hard to resist. I personally, watch how much fried food I eat and make for my family. I do make fried foods don’t get me wrong, but I am conscious about how often I make it, now a days.
Caribbean food is also known for being very bold in flavor, as I already said 😅, and this dish does not fall short of that. This dish also includes a recipe for making the plantain chips. Plantains are a very Caribbean food and actually comes from the African influence, in the Caribbean.
There is a difference between fried plantains and plantain chips. Fried plantains are usually fried twice and sliced thicker. Plantain chips are slice thin and fried once.
Do I have to make plantains?
You don’t have to make the fried plantains. You can eat this with a side of crusty bread or some white rice.
How to make plantain chips?
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.
Caribbean Style Artichoke Dish
- 1 can artichokes hearts quartered
- 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
- 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
- 3 green plantains
- Vegetable oil for frying
- 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 artichoke is simmering fry the plantain.
- 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!