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Artichoke bottom with broad beans Calories
Fiber-rich vegetable dish with folate and legumes
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Artichoke bottom with broad beans (180 g) has 158 calories. That works out to 88 calories per 100 g. It contains 20.2 g of carbs, 6.5 g of protein, 6.1 g of fat and 8.8 g of fiber. Its 140.4 µg of Folate covers 35% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Artichoke bottom with broad beans Nutrition Facts
Selected: 1 piece (medium) · 180 g
158
KCAL / 180G
Carbs
20.2g
· 7% DV
Protein
6.5g
· 13% DV
Fat
6.1g
· 8% DV
Fiber
8.8g
· 31% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 16% · Fat 34%
Artichoke bottom with broad beans nutrition facts table · 1 piece (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 0.86 g | 4% |
| Trans fat | 0 g | |
| Sodium | 324 mg | 14% |
| Total carbohydrate | 20.2 g | 7% |
| Fiber | 8.8 g | 31% |
| Protein | 6.5 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Artichoke bottom with broad beans?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 158 kcal |
| 100 g | 100 g | 88 kcal |
| ½ cup (half) | 110 g | 97 kcal |
| 1 piece (small) | 120 g | 106 kcal |
| 1 serving (small) | 150 g | 132 kcal |
| 1 serving (medium) | 220 g | 194 kcal |
| 1 cup (whole) | 220 g | 194 kcal |
| 1 piece (large) | 240 g | 211 kcal |
| 1 serving (large) | 300 g | 264 kcal |
| 2 piece (double) | 360 g | 317 kcal |
Calculated from 88 calories per 100 g.
Frequently Asked Questions About Artichoke bottom with broad beans
How do you make artichoke bottoms with broad beans?
Artichoke bottoms with broad beans are usually gently braised with olive oil, lemon and a little water until tender. Add the beans according to how quickly they cook, then finish with fresh dill and serve the dish chilled or slightly warm.
What are artichoke bottoms with broad beans?
Artichoke bottoms with broad beans are a vegetable dish made by cooking artichoke bases with shelled fava beans, typically in an olive-oil and lemon dressing. In Turkish cooking, the dish is commonly served as a cold olive-oil meze or side.
How do you keep artichoke bottoms with broad beans from turning brown?
Dip the artichoke bottoms in water with lemon juice as soon as you trim them. The acid slows browning while you prepare the broad beans; adding lemon to the cooking liquid also helps preserve the artichokes’ pale appearance.
Can you use frozen broad beans in artichoke bottoms with broad beans?
Yes, frozen broad beans work in artichoke bottoms with broad beans, especially when fresh fava beans are out of season. Add them straight from frozen and allow them to cook until tender; already-cooked beans need less time.
Are artichoke bottoms with broad beans served hot or cold?
Artichoke bottoms with broad beans are most often served cold as an olive-oil dish, though they are also good warm. Letting them cool in their cooking liquid helps the artichokes take on the lemon and olive-oil flavors.
What is the difference between artichoke bottoms with broad beans and stuffed artichokes?
Artichoke bottoms with broad beans use the trimmed base of the artichoke and cook it alongside the beans. Stuffed artichokes are usually prepared whole, with filling tucked between their leaves, so they have a different shape and texture.
Do you need to peel broad beans for artichoke bottoms with broad beans?
Peel fresh broad beans for artichoke bottoms with broad beans if their outer skins feel tough or look thick. Young beans can be tender without peeling, while removing the skins from larger beans gives the finished dish a softer texture.
What herbs go with artichoke bottoms with broad beans?
Dill is a classic herb for artichoke bottoms with broad beans and is often added just before serving. Parsley can also work, but dill’s fresh, delicate flavor pairs especially well with the lemon and olive oil.
How should you store leftover artichoke bottoms with broad beans?
Store leftover artichoke bottoms with broad beans in a covered container in the refrigerator once they have cooled. Serve them cold or bring them gently to room temperature; eat them within a few days for the best texture and flavor.
Can artichoke bottoms with broad beans be frozen?
Yes, you can freeze artichoke bottoms with broad beans, but the vegetables may become softer after thawing. Cool the dish first, freeze it in an airtight container, and thaw it in the refrigerator before serving.
Artichoke bottom with broad beans Vitamins & Minerals
Vitamins
Folate
140.4µg · 35% DV
Vitamin K
34.2µg · 29% DV
Vitamin C
15.12mg · 17% DV
Vitamin E
1.98mg · 13% DV
Minerals
Copper
0.22mg · 24% DV
Phosphorus
130mg · 19% DV
Manganese
0.4mg · 17% DV
Potassium ⭐
513mg · 15% DV
Sodium
324mg · 14% DV
Artichoke bottom with broad beans Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Artichoke bottom with broad beans
To burn the 158 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Artichoke bottom with broad beans?
Artichoke bottom with broad beans is a Turkish-style dish of tender artichoke hearts cooked with fresh broad beans, onion and olive oil. It is especially associated with Aegean home cooking, where spring vegetables are often served in the olive-oil style. Lemon adds brightness, and the dish is usually brought to the table cool or at room temperature.
The artichoke is mild and slightly herbal, while the beans make each serving more substantial; dill is a familiar finishing touch. In Turkey it is served as a meze or a light lunch or supper, often alongside other vegetable dishes. Its fibre and legumes give it a satisfying, plant-forward character. Pair it with bread or a simple salad, or use a lighter hand with the oil if you want a less rich result.
How Nutritious Is Artichoke bottom with broad beans?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Artichoke bottom with broad beans Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Artichoke bottom with broad beans Contain Allergens?
No known major allergens
Which Diets Is Artichoke bottom with broad beans Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Artichoke bottom with broad beans Fat Profile
SATURATED
0.86g
MONOUNSATURATED
3.6g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.