An artichoke bottom is the flat, disc-shaped base of the artichoke (Cynara scolymus) left once the tough outer leaves and the fibrous choke have been fully removed. It is distinct from an artichoke heart, which keeps some of the tender inner leaves attached to the base; a trimmed bottom is just the base itself, most often used in French cooking (fond d'artichaut) for stuffing or as a vessel for other ingredients.
Artichoke bottoms are grown mainly in Italy, Spain, France, and California, and are braised, grilled, stuffed, or fried depending on the cuisine, as in French dishes like artichokes à la barigoule or Spanish tapas such as alcachofas a la romana. They have a mild, nutty, earthy flavor that turns tender and creamy when cooked, and pair well with olive oil, butter, lemon, garlic, herbs such as thyme and rosemary, Parmesan, white wine or stock, and tomatoes. They can be roasted, grilled, braised, or sautéed, and used in soups, salads, pastas, or as a topping for pizza or crostini.