Caribbean Style Artichoke Dish

Get the full Caribbean feel, with just one bite of this bold deliciously flavorful dish! This Caribbean Style Artichoke Dish is super savory!

Caribbean Style Artichoke Dish

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.

Caribbean Style Artichoke Dish

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

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Latino, Puerto Rican
Servings 2

Ingredients
  

Ingredients

  • 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

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
 

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 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!
Keyword Artichokes, Carribean food, carribean vegan food, vegan carribean
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