Artichokes Bottoms

Artichoke bottoms are prepared from healthy, mature artichokes at the optimum stage of ripeness. The stem, leaves, and external inedible bracts are removed, then the bottoms are blanched and preserved in brine. The product is packed with water and approved additives, then pasteurized to ensure microbiological stability and consistent quality during storage and transport.

Appearance: Bottoms of artichoke hearts without leaves, free of Dacus or any signs of fly infestation.
Color: Uniform yellow.
Texture: Firm, crunchy, cylindrical.

Ingredients: Artichoke Bottom, Water, Salt, Citric Acid, Ascorbic Acid.
Sizes (Diameter): 3–5 cm | 5–7 cm
Packaging: Available in multiple packaging formats, from glass jars to industrial barrels.
Quality & Certifications: Produced under internationally recognized food safety and quality systems (ISO, HACCP, BRC, FSSC).