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High in fiber and folate
In season: Spring · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Boiled Artichoke Salad (150 g) has 71 calories. That works out to 47 calories per 100 g. It contains 15.8 g of carbs, 4.9 g of protein, 0.2 g of fat and 8.1 g of fiber. Its 0.3 mg of Copper covers 38% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
71
KCAL / 150G
Carbs
15.8g
· 6% DV
Protein
4.9g
· 10% DV
Fat
0.2g
· 0% DV
Fiber
8.1g
· 29% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 23% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 71 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 141 mg | 6% |
| Total carbohydrate | 15.8 g | 6% |
| Fiber | 8.1 g | 29% |
| Protein | 4.9 g | 10% |
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) | 150 g | 71 kcal |
| 1 piece (small) | 80 g | 38 kcal |
| 1 cup (chopped) | 85 g | 40 kcal |
| 100 g | 100 g | 47 kcal |
| 1 piece (medium) | 120 g | 56 kcal |
| 1 piece (large) | 160 g | 75 kcal |
| 1 cup (chopped) | 170 g | 80 kcal |
| 1 piece (jumbo) | 220 g | 103 kcal |
| 1 serving (large) | 250 g | 118 kcal |
| 1 pack (whole) | 280 g | 132 kcal |
Calculated from 47 calories per 100 g.
To make boiled artichoke salad, cook trimmed artichokes in lemon water until tender, drain them well, and let them cool. Toss with herbs or greens, then dress with olive oil, lemon juice, and salt just before serving.
A lemon-and-olive-oil dressing is a classic match for boiled artichoke salad because its brightness complements the artichokes’ mild, slightly nutty flavor. Add minced garlic, Dijon mustard, or chopped parsley if you want a more assertive dressing.
Yes, canned artichoke hearts work in boiled artichoke salad, and they are already cooked. Drain and rinse them to remove excess brine, pat them dry, and fold them gently into the salad so they keep their shape.
To keep the artichokes from browning in boiled artichoke salad, place cut pieces in water with lemon juice while you prepare them. Adding lemon to the cooking water also helps preserve their color and gives the finished salad a fresh flavor.
Boiled artichoke salad is usually served chilled or at room temperature, when its dressing has time to season the artichokes. If you prefer it warm, let the cooked artichokes cool slightly before adding delicate greens so they do not wilt.
Yes, frozen artichokes are convenient for boiled artichoke salad. Thaw them in the refrigerator, drain away excess liquid, and heat them only until tender; overcooking can make them too soft to toss without breaking.
Boiled artichoke salad pairs well with grilled fish, chicken, or beans, and it can also be served as part of a Mediterranean-style spread. Crusty bread is useful for soaking up the lemon and olive oil dressing.
Boiled artichoke salad keeps in a covered container in the refrigerator for about two days. For the best texture, store the cooked artichokes separately from leafy greens and dressing, then combine them shortly before serving.
Yes, you can cook the artichokes for boiled artichoke salad ahead of time and chill them. Keep them covered in the refrigerator, then add fresh herbs, greens, and dressing just before serving to prevent a soggy salad.
Boiled artichoke salad is usually easiest to eat when made with trimmed artichoke hearts, since they are tender and have no tough outer leaves. Whole artichokes can also be boiled, but you need to remove the leaves and choke before adding the edible heart.
Vitamins
Folate
133.5µg · 33% DV
Vitamin K
22.2µg · 19% DV
Vitamin C
11.1mg · 12% DV
B2
0.14mg · 11% DV
Minerals
Copper
0.35mg · 39% DV
Manganese
0.39mg · 17% DV
Phosphorus
110mg · 16% DV
Magnesium
63mg · 15% DV
Potassium ⭐
429mg · 13% DV
Sodium
141mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 71 calories in 1 serving (medium) (150 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.
Boiled artichoke salad is made with artichoke hearts or tender pieces cooked until soft, then usually dressed with lemon and olive oil. It fits naturally into Mediterranean-style cooking, where artichokes are often served simply to let their earthy, slightly sweet flavour come through.
Serve it warm or chilled as a side dish, a light lunch, or part of a mezze-style spread; herbs and other vegetables can be added to taste. Its soft, almost meaty texture makes it satisfying despite being light. It is a good source of fibre, with 5.4 g per 100 g. For a lighter dressing, use plenty of lemon and just enough olive oil to coat the artichokes, and pair the salad with beans or crusty bread.
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.
High
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
0.06g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.09g
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.