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Fiber- and folate-rich stuffed vegetable dish, typically olive-oil based
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Artichoke stuffed with broad beans (180 g) has 194 calories. That works out to 108 calories per 100 g. It contains 21.8 g of carbs, 7.6 g of protein, 9.2 g of fat and 10.4 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.
Selected: 1 piece (medium) · 180 g
194
KCAL / 180G
Carbs
21.8g
· 8% DV
Protein
7.6g
· 15% DV
Fat
9.2g
· 12% DV
Fiber
10.4g
· 37% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 15% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 194 kcal | |
| Total fat | 9.2 g | 12% |
| Saturated fat | 1.3 g | 7% |
| Trans fat | 0 g | |
| Sodium | 324 mg | 14% |
| Total carbohydrate | 21.8 g | 8% |
| Fiber | 10.4 g | 37% |
| Protein | 7.6 g | 15% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 194 kcal |
| ½ piece (half) | 90 g | 97 kcal |
| 100 g | 100 g | 108 kcal |
| 1 piece (small) | 120 g | 130 kcal |
| 1 serving (small) | 150 g | 162 kcal |
| 1 cup (chopped) | 165 g | 178 kcal |
| 1 serving (medium) | 220 g | 238 kcal |
| 1 piece (large) | 250 g | 270 kcal |
| 1 serving (large) | 320 g | 346 kcal |
Calculated from 108 calories per 100 g.
Artichoke stuffed with broad beans tastes mild, earthy and slightly sweet, with a bright, lemony finish in many versions. The tender artichoke base balances the soft beans, while olive oil gives the dish a rich, silky texture.
Eat artichoke stuffed with broad beans with a fork, taking some of the artichoke base and bean filling in each bite. If whole leaves are included, scrape the soft flesh from each leaf and discard the tough parts.
Yes, artichoke stuffed with broad beans is commonly prepared as a Turkish olive-oil dish, often called iç baklalı enginar. It is associated with spring cooking and is usually served cool or at room temperature.
Yes, frozen broad beans work well in artichoke stuffed with broad beans. Thaw and drain them before cooking so they do not add excess water, then check tenderness as the cooking time may differ from fresh beans.
Dip trimmed artichokes in water with lemon juice while preparing artichoke stuffed with broad beans. Their cut surfaces darken when exposed to air, so prepare them promptly and add lemon to the cooking liquid as well.
Yes, artichoke stuffed with broad beans can be served as a light main, especially with bread, rice or a salad. It is also commonly offered as a vegetable side or part of a larger meal.
Artichoke stuffed with broad beans keeps for about three days in a covered container in the refrigerator. Cool it promptly after cooking, and take out only the portion you plan to serve.
Yes, you can freeze artichoke stuffed with broad beans, although the artichoke may become softer after thawing. Pack it airtight, thaw it in the refrigerator, and expect a better texture when the dish is freshly made.
Yes, canned artichoke hearts can be used for artichoke stuffed with broad beans, but they are already cooked and softer than fresh artichokes. Drain them well and add them later in cooking to keep them from breaking apart.
Artichoke stuffed with broad beans is usually served cold or at room temperature, in keeping with Turkish olive-oil dishes. It can also be served warm; avoid prolonged reheating, which can make the artichoke and beans mushy.
Vitamins
Folate
140.4µg · 35% DV
Vitamin K
32.4µg · 27% DV
Vitamin C
15.12mg · 17% DV
Vitamin E
2.16mg · 14% DV
Minerals
Copper
0.29mg · 32% DV
Phosphorus
155mg · 22% DV
Manganese
0.43mg · 19% DV
Potassium ⭐
576mg · 17% DV
Sodium
324mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 194 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.
Artichoke stuffed with broad beans is a Turkish olive-oil dish made by filling tender artichoke hearts with broad beans. The artichoke has a gently herbal flavour, while the beans bring a soft, substantial texture. It is commonly served warm or at room temperature, rather than piping hot.
In Turkey, it appears as part of a home-cooked meal or as a meze, often alongside other vegetable dishes. For an easy lunch, serve it with bread or a grain salad; a little lemon and fresh herbs make a natural accompaniment. It is a plant-based dish with plenty of fibre and folate, and keeping the olive oil measured makes it a lighter choice.
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.
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.
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.
No known major allergens
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
SATURATED
1.3g
MONOUNSATURATED
5.58g
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.