Artichoke bottoms are the tender, meaty base of the artichoke, and this 907 g jar from Bodrum saves you the long job of trimming and cleaning fresh ones. The pieces come ready to use, so you can go straight from jar to pan or plate. The front label carries both a vegan and a gluten free badge.
In Turkish kitchens enginar is best known in the olive oil dish zeytinyağlı enginar, where the bottoms are simmered gently with carrot, potato, peas, a little sugar, dill and a squeeze of lemon, then served cool. They also work well sliced into salads, warmed through and filled with a spoonful of bulgur or rice, or tossed in a pan with garlic and olive oil as a quick side. Drain the jar and rinse the pieces briefly before cooking, and finish with fresh lemon and herbs.
A large jar suits families, gatherings and meze tables. Once opened, follow the storage advice printed on the label and keep the pieces covered in the fridge.