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Fiber-rich vegetable dish with antioxidant-rich sour cherries
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Artichoke with sour cherries (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 20.2 g of carbs, 3.4 g of protein, 6.1 g of fat and 8.3 g of fiber. Its 28.8 µg of Vitamin K covers 24% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
140
KCAL / 180G
Carbs
20.2g
· 7% DV
Protein
3.4g
· 7% DV
Fat
6.1g
· 8% DV
Fiber
8.3g
· 30% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 9% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 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 | 8.3 g | 30% |
| Protein | 3.4 g | 7% |
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 piece (small) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| ½ cup (half) | 110 g | 86 kcal |
| 1 piece (medium) | 140 g | 109 kcal |
| 1 piece (large) | 190 g | 148 kcal |
| 1 cup (medium) | 220 g | 172 kcal |
| 1 serving (large) | 260 g | 203 kcal |
| 2 piece (double) | 280 g | 218 kcal |
Calculated from 78 calories per 100 g.
Artichoke with sour cherries is made by gently cooking artichoke hearts with olive oil, onion and sour cherries until tender. Add the cherries toward the end so they flavor the sauce without breaking down completely.
Artichoke with sour cherries tastes savory and gently sweet-sour, with the cherries adding brightness to the mild, earthy artichoke. Olive oil softens the contrast and gives the dish its characteristic richness.
Artichoke with sour cherries is usually served chilled or at room temperature, much like a Turkish olive-oil dish. Letting it rest after cooking helps the artichoke absorb the cherry-infused sauce; it can also be served warm.
Yes, frozen sour cherries work well in artichoke with sour cherries. Thaw and drain them first, then stir them in near the end of cooking so their extra liquid does not water down the sauce.
Artichoke hearts or trimmed artichoke bottoms are best for artichoke with sour cherries because they cook evenly and hold the sauce. If starting with whole artichokes, remove the tough outer leaves and the fuzzy choke.
Serve artichoke with sour cherries alongside plain rice, bulgur or a simple yogurt dish. Mild sides balance the fruit's tartness without competing with the artichoke and cherry flavors.
To keep the artichokes from browning while preparing artichoke with sour cherries, place the trimmed pieces in water with lemon juice. Their cut surfaces darken when exposed to air, so keep them submerged until cooking.
Yes, artichoke with sour cherries can be made ahead and chilled before serving. The resting time lets the artichoke take on more of the sauce's flavor; bring it to room temperature or serve it cold.
Leftover artichoke with sour cherries keeps for a few days in a covered container in the refrigerator. Chill it promptly after serving, and take out only the portion you plan to eat.
Artichoke with sour cherries can be a nourishing vegetable dish, with fiber from the artichoke and fruit compounds from the cherries. Its overall nutritional profile also depends on how much olive oil and any added sweetener the recipe uses.
Vitamins
Vitamin K
28.8µg · 24% DV
Folate
82.8µg · 21% DV
Vitamin C
15.66mg · 17% DV
Vitamin E
1.62mg · 11% DV
Minerals
Copper
0.22mg · 24% DV
Manganese
0.34mg · 15% DV
Sodium
324mg · 14% DV
Potassium ⭐
459mg · 14% 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 sour cherries is a Turkish-style dish of artichokes cooked with tart cherries, often with olive oil. The artichoke has a mild, gently herbal flavour, while the fruit adds a bright sweet-sour note and colours the cooking juices. The hearts turn tender as they cook, making the contrast of soft vegetable and juicy cherries part of the appeal.
It is commonly served cool or at room temperature alongside other olive-oil dishes, as a starter or part of a meze spread. With 4.6 g of fibre per 100 g, it makes a satisfying vegetable dish; keep the oil modest for a lighter plate, or pair it with salad and other small dishes.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.86g
MONOUNSATURATED
3.78g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 10.9:1
Above the ideal 4:1 (10.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.