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Fiber-rich, low-calorie vegetable dish prepared with sautéed onion
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Artichoke with sautéed onion (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 17.6 g of carbs, 4.1 g of protein, 7.4 g of fat and 8.5 g of fiber. Its 129.6 µg of Folate covers 32% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
140
KCAL / 180G
Carbs
17.6g
· 6% DV
Protein
4.1g
· 8% DV
Fat
7.4g
· 9% DV
Fiber
8.5g
· 30% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 11% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 7.4 g | 9% |
| Saturated fat | 1.04 g | 5% |
| Trans fat | 0 g | |
| Sodium | 216 mg | 9% |
| Total carbohydrate | 17.6 g | 6% |
| Fiber | 8.5 g | 30% |
| Protein | 4.1 g | 8% |
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 serving (medium) | 180 g | 140 kcal |
| 1 tablespoon (diced) | 18 g | 14 kcal |
| 1 piece (small) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 piece (medium) | 140 g | 109 kcal |
| 1 cup (chopped) | 165 g | 129 kcal |
| 1 piece (large) | 200 g | 156 kcal |
| 1 serving (large) | 260 g | 203 kcal |
Calculated from 78 calories per 100 g.
To make artichoke with sautéed onion, soften sliced onion in olive oil, add prepared artichokes, lemon juice and a little water, then cover and cook until tender. Check with a fork; the cooking time varies with the size and freshness of the artichokes.
Yes, frozen artichoke hearts work well in artichoke with sautéed onion. Add them straight from frozen if the package allows, and use less added water at first because they may release liquid as they cook. Keep the pan covered until tender.
Keep trimmed artichokes for artichoke with sautéed onion submerged in water with lemon juice until they go into the pan. Cut artichoke surfaces discolor when exposed to air, so prepare them promptly and avoid leaving them uncovered on the counter.
In artichoke with sautéed onion, the tender heart and the soft inner parts of the leaves are edible. Remove the fuzzy choke from mature artichokes before cooking; it is not pleasant to eat, unlike the tender base beneath it.
Yes, canned artichokes can be used for artichoke with sautéed onion, but they are already cooked and may be softer and more acidic than fresh ones. Drain them well and add them after the onion has softened, heating just until the flavors come together.
Artichoke with sautéed onion pairs well with rice, crusty bread, grilled fish, or a simple green salad. For a lighter vegetable-focused meal, serve it alongside other roasted or cooked vegetables rather than a rich, heavily seasoned main.
Artichoke with sautéed onion is ready when a fork slides easily into the thickest part of the artichoke. If it still feels firm, cover the pan and continue cooking; add a splash of water if the bottom is becoming dry.
Artichoke with sautéed onion keeps for about three days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat so the remaining dish is not repeatedly warmed and chilled.
Yes, you can freeze artichoke with sautéed onion, although the artichoke may become softer after thawing. Cool the dish, pack it airtight, and thaw it in the refrigerator; avoid freezing it again once it has thawed.
Artichoke with sautéed onion can taste bitter if the artichoke is old, the outer leaves or fuzzy choke are left in, or the onion is browned too deeply. Use fresh, properly trimmed artichokes and cook the onion gently until soft rather than scorched.
Vitamins
Folate
129.6µg · 32% DV
Vitamin K
32.4µg · 27% DV
Vitamin C
11.7mg · 13% DV
Vitamin E
1.62mg · 11% DV
Minerals
Copper
0.29mg · 32% DV
Potassium ⭐
515mg · 15% DV
Phosphorus
104mg · 15% DV
Manganese
0.34mg · 15% DV
Sodium
216mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 1 serving (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 with sautéed onion is a simple vegetable dish made by cooking artichoke until tender and pairing it with softened, browned onion. It fits naturally into Turkish and wider Mediterranean home cooking; versions may also include lemon or other vegetables.
The artichoke has a delicate, slightly earthy flavour, while the onion adds sweetness and savoury depth. Serve it warm or chilled as a side or part of a meze spread; in English-speaking kitchens, it also works well alongside grilled vegetables, grains or bread. It is a fibre-rich, relatively low-calorie dish, with 4.7 g of fibre per 100 g. For a lighter version, use oil sparingly and let lemon bring brightness to the dish.
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.
Medium
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.04g
MONOUNSATURATED
4.41g
POLYUNSATURATED
1.21g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.