Artichoke has a stellar repertoire of mezzes, and my favourite is probably this bad mutha of an eggplant stuffed with onions and tomatoes and confit till gooey and soft before being deep-fried. They stack on umami upon umami with a handful of pine nuts, caramelised onions, and bath everything in an emulsified paprika-tinged tomato sauce for an intense flavour bomb you’ll need to eat with Artichoke’s signature Turkish bread.

<< Invited tasting >>

Taste: 3.5/5