Perfect Sides: Fried Artichokes and Broccoli Rabe

For any celebration, be it a holiday or a life achievement, we love to gather around great food and good people. It’s easy to fall into the rut of making the same dishes over and over. Try one of these recipes from Porta and bring some new life to your next celebration!

Fried Artichokes


Many people love artichokes in salads, but have you ever tried them fried? This preparation, in addition to the garnishes, adds such a delicious flavor. Plus, this recipe is garlic free: perfect for those with a sensitivity. Eat them by hand, just like french fries. You’ll need a deep fryer for this, but even the small ones are suitable for this recipe.

1 whole canned artichoke with the flower pressed flat
1 teaspoon chopped mint
1 tablespoon grated Parmesan
1 teaspoon chopped capers
1 lemon wedge

To Serve:
1. Deep fry artichoke in oil at 350°F until golden brown and crispy.
2. Remove from fryer and drain on paper towels and season with salt.
3. Place on top of brown paper on wooden board.
4. Garnish with mint, grated cheese, capers and a wedge of lemon.

Broccoli Rabe


Garlic lovers, take note! For this recipe, use as much garlic as you’d like! This recipe calls for garlic infused oil, instead of fresh or garlic powder. (If you want less, substitute for regular olive oil and add garlic spice to taste.)

½ bunch cleaned broccoli rabe, blanched in salted water and cooled
1 tablespoon garlic oil
1 lb golden raisins (rehydrated in 2 tablespoons of white wine vinegar, 1 pint of water and ¼ teaspoon of salt)
1 teaspoon red pepper flakes
1 tablespoon roasted pistachios
1 tablespoon Castelvetrano olives, thinly sliced
½ tablespoon capers
1 tablespoon finely grated Parmesan

To Serve:
Mix finished ingredients together. Save a bit for garnish.

Photos courtesy of Porta, located in Asbury Park and Jersey City.