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Light artichoke dish with fiber and yogurt
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Artichoke with yogurt (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 15.1 g of carbs, 6.5 g of protein, 5.8 g of fat and 6.1 g of fiber. Its 28.8 µg of Vitamin K covers 24% 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
15.1g
· 5% DV
Protein
6.5g
· 13% DV
Fat
5.8g
· 7% DV
Fiber
6.1g
· 22% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 19% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 3.24 g | 16% |
| Trans fat | 0.07 g | |
| Sodium | 104 mg | 5% |
| Total carbohydrate | 15.1 g | 5% |
| Fiber | 6.1 g | 22% |
| 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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 140 kcal |
| 1 tablespoon (grated) | 20 g | 16 kcal |
| 2 tablespoon (grated) | 40 g | 31 kcal |
| 1 piece (small) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 piece (medium) | 140 g | 109 kcal |
| 1 piece (large) | 200 g | 156 kcal |
| 1 serving (large) | 260 g | 203 kcal |
Calculated from 78 calories per 100 g.
Artichoke with yogurt is made from cooked artichoke and a yogurt-based sauce, often seasoned with garlic, salt, and herbs such as dill. The artichoke is usually cooled before the sauce is added and served.
Yes, canned artichoke hearts work well in artichoke with yogurt. Drain them thoroughly and pat them dry before mixing with the yogurt sauce; excess brine or water can make the dish too salty or runny.
To keep artichoke with yogurt from browning, place freshly trimmed artichokes in water with lemon juice and cook them soon after cutting. The acid slows discoloration, while covering the cooked artichokes also limits exposure to air.
Artichoke with yogurt is usually served cold or at room temperature. Let the cooked artichoke cool before adding yogurt, since hot artichoke can loosen or split the sauce.
Yes, you can prepare artichoke with yogurt ahead. For the best texture, cook and chill the artichokes in advance, then stir in the yogurt sauce closer to serving so it stays thick and fresh-tasting.
The sauce often becomes watery because the artichokes were not drained well or the yogurt released liquid. Cool and drain the artichokes thoroughly, and use thick plain yogurt for a more stable coating.
Dill is a classic herb for artichoke with yogurt, and parsley also works well. Add the herbs finely chopped to the yogurt sauce; a little garlic is common, but too much can overwhelm the artichoke.
Artichoke with yogurt combines cooked artichoke with a creamy yogurt sauce and is commonly served as a dip or side. Marinated artichokes are preserved or dressed in oil and acidic seasonings, without the yogurt.
Keep artichoke with yogurt covered and refrigerated, and eat it within a couple of days for the best quality. Discard it if its smell or appearance changes; cooked artichoke keeps better when stored separately from the yogurt sauce.
Serve artichoke with yogurt alongside warm flatbread, grilled vegetables, or roasted meat or fish. It also fits well on a mezze spread with other small dishes, where its cool, creamy sauce balances more strongly seasoned foods.
Vitamins
Vitamin K
28.8µg · 24% DV
Folate
93.6µg · 23% DV
B2
0.16mg · 12% DV
B5
0.58mg · 12% DV
Minerals
Copper
0.2mg · 22% DV
Phosphorus
140mg · 20% DV
Potassium ⭐
446mg · 13% DV
Calcium
130mg · 13% DV
Sodium
104mg · 5% 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 yogurt is a Turkish-style dish made with cooked artichoke and yogurt, served either mixed together or with a cool yogurt topping. Recipes vary: the artichoke may be cut into pieces, and the seasoning is often kept simple so its delicate flavour comes through.
The artichoke is gently sweet and vegetal, while yogurt adds a creamy tang. It is commonly served chilled as a meze or side dish, and works well alongside grilled foods or other Mediterranean-style plates. With 3.4 g of fibre per 100 g, it brings more substance than its light texture suggests. For a lighter serving, use plain yogurt and keep added oil modest.
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.
Contains these allergens:
Vegan
— Not 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
3.24g
MONOUNSATURATED
1.53g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.