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Olive oil, high fiber, vitamin-rich, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
10.7g
· 50%
Protein
2.3g
· 11%
Fat
3.8g
· 39%
Fiber
4.9g
Vitamins
Folate
62µg · 16% DV
Vitamin K
15µg · 13% DV
Vitamin C
7.5mg · 8% DV
Vitamin E
1.2mg · 8% DV
Minerals
Sodium
210mg · 9% DV
Phosphorus
62mg · 9% DV
Magnesium
32mg · 8% DV
Potassium ⭐
285mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
2.6g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 10.7:1
Above the ideal 4:1 (10.7:1).
This dish is traditionally served chilled or at room temperature, when the olive oil and lemon flavours are more noticeable. Letting it sit out for 10–15 minutes after refrigeration can improve its aroma.
Place trimmed artichokes in lemon water and use lemon juice in the cooking liquid. Limiting their exposure to air also helps prevent browning caused by oxidation.
Stored in a clean, sealed container, it generally keeps for 3 to 4 days in the refrigerator. Do not leave it at room temperature for extended periods, and avoid returning used serving utensils to the container.
Yes, but the artichoke and vegetables may become softer after thawing, especially potatoes, peas, and carrots. Cool it completely, divide into portions, and freeze in airtight containers.
Some olive oil can be used during cooking, but adding a little after the dish has cooled preserves more of its fresh flavour. Prolonged high heat can mute the oil’s fruity notes.
Lemon yogurt or plant-based yogurt, fresh dill, whole-grain bread, and plain bulgur are good pairings. Lemon balances the artichoke’s slightly bitter notes, while a creamy accompaniment can make the meal more satisfying.
It works well as a light meal or starter, but on its own it may not keep everyone full for long. Pair it with a protein food such as beans, yogurt, eggs, fish, or tofu for a more complete meal.
Most people can eat it in the evening without a problem, but its fibrous ingredients can cause gas or bloating in sensitive people. If you are prone to digestive discomfort, start with a smaller serving and eat slowly.
No food “detoxes” or cleanses the liver; the liver performs that function itself. Artichokes can be part of a balanced, vegetable-rich diet, but they do not treat liver disease.
People with bile duct obstruction, troublesome gallstone symptoms, or serious kidney disease should ask a clinician before eating it regularly in large amounts. Those sensitive to high-fibre foods, onions, peas, or artichokes may also experience bloating.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.