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Fiber-rich artichoke and onion vegetable dish with notable folate
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Artichokes with onions (180 g) has 122 calories. That works out to 68 calories per 100 g. It contains 15.7 g of carbs, 3.8 g of protein, 5.8 g of fat and 8.3 g of fiber. Its 111.6 µg of Folate covers 28% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
122
KCAL / 180G
Carbs
15.7g
· 6% DV
Protein
3.8g
· 8% DV
Fat
5.8g
· 7% 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 48% · Protein 12% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 122 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 0.81 g | 4% |
| Trans fat | 0 g | |
| Sodium | 288 mg | 13% |
| Total carbohydrate | 15.7 g | 6% |
| Fiber | 8.3 g | 30% |
| Protein | 3.8 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 | 122 kcal |
| 1 tablespoon (grated) | 18 g | 12 kcal |
| 1 piece (half) | 90 g | 61 kcal |
| 100 g | 100 g | 68 kcal |
| 1 serving (small) | 120 g | 82 kcal |
| 1 cup (diced) | 160 g | 109 kcal |
| 1 piece (whole) | 180 g | 122 kcal |
| 1 serving (large) | 260 g | 177 kcal |
| 2 piece (double) | 360 g | 245 kcal |
Calculated from 68 calories per 100 g.
Artichokes with onions is a vegetable dish made by cooking artichoke hearts with softened onions, often with olive oil, lemon, and herbs. Depending on the recipe, it may also include vegetables such as peas or carrots.
Yes, canned artichokes work for artichokes with onions and save the effort of trimming fresh ones. Drain and rinse them first, then add them later in cooking so they warm through without becoming mushy.
Trim the stem and tough outer leaves, cut off the top, and remove the fuzzy choke if present. Rub cut surfaces with lemon or place the prepared artichokes in lemon water while you get the onions ready.
Artichokes with onions can taste slightly bitter because artichokes naturally have a mildly bitter edge. Tough outer leaves or an unremoved fuzzy choke can make it more noticeable, so trim the artichokes well and avoid overcooking them.
Yes, artichokes with onions can be made ahead and often taste more settled after resting. Cool the dish promptly, refrigerate it in a covered container, and serve it chilled or gently warmed, depending on the recipe.
Dill, parsley, and mint all pair well with artichokes with onions. Dill is a familiar choice in Mediterranean-style recipes; add delicate fresh herbs near the end of cooking so their aroma does not fade.
Serve artichokes with onions with crusty bread, rice, or a simple green salad. If the dish is part of a larger meal, it also works alongside grilled fish or other Mediterranean vegetables.
Yes, you can freeze artichokes with onions, though the artichokes may be softer after thawing. Cool the dish, pack it in airtight portions, and thaw it in the refrigerator before reheating gently.
Artichokes with onions keep for about 3 days in a covered container in the refrigerator. Refrigerate leftovers promptly rather than leaving the dish out, and reheat only the portion you plan to eat.
Yes, artichokes with onions can be cooked with a little water or vegetable stock instead of olive oil. The result will be less rich, so season it well with lemon, herbs, and black pepper.
Vitamins
Folate
111.6µg · 28% DV
Vitamin K
32.4µg · 27% DV
Vitamin C
10.98mg · 12% DV
Vitamin E
1.62mg · 11% DV
Minerals
Copper
0.2mg · 22% DV
Potassium ⭐
515mg · 15% DV
Phosphorus
94mg · 13% DV
Sodium
288mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 122 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.
Artichokes with onions is a simple vegetable dish, made by cooking artichokes and onions together. It is at home in Turkish cooking, where artichokes are often prepared with olive oil and served as part of a relaxed meal. The artichoke turns tender, while the onion softens and adds a gentle sweetness; lemon is a natural finishing touch.
Serve it warm or at room temperature as a side dish or part of a mezze spread. Its fibre and folate make it a nourishing vegetable option, and it pairs well with bread, grains or a protein-rich main. For a lighter version, use olive oil sparingly and let lemon bring brightness to the finished 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
0.81g
MONOUNSATURATED
3.6g
POLYUNSATURATED
0.85g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.