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Artichoke Bottom with Vegetable Garnish Calories
Olive-oil artichoke dish with mixed vegetable garnish, rich in fiber
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Artichoke Bottom with Vegetable Garnish (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 17.6 g of carbs, 4.3 g of protein, 6.5 g of fat and 8.5 g of fiber. Its 43.2 µg of Vitamin K covers 36% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Artichoke Bottom with Vegetable Garnish Nutrition Facts
Selected: 1 piece (medium) · 180 g
140
KCAL / 180G
Carbs
17.6g
· 6% DV
Protein
4.3g
· 9% DV
Fat
6.5g
· 8% 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 48% · Protein 12% · Fat 40%
Artichoke Bottom with Vegetable Garnish nutrition facts table · 1 piece (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 0.94 g | 5% |
| Trans fat | 0 g | |
| Sodium | 378 mg | 16% |
| Total carbohydrate | 17.6 g | 6% |
| Fiber | 8.5 g | 30% |
| Protein | 4.3 g | 9% |
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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How Many Calories in 1 Medium Artichoke Bottom with Vegetable Garnish?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 140 kcal |
| ½ piece (half) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 piece (small) | 120 g | 94 kcal |
| 1 serving (small) | 150 g | 117 kcal |
| 1 cup (chopped) | 170 g | 133 kcal |
| 1 serving (medium) | 220 g | 172 kcal |
| 1 piece (large) | 250 g | 195 kcal |
| 1 serving (large) | 300 g | 234 kcal |
Calculated from 78 calories per 100 g.
Frequently Asked Questions About Artichoke Bottom with Vegetable Garnish
What is artichoke bottom with vegetable garnish?
Artichoke bottom with vegetable garnish is a dish made by cooking tender artichoke bases with olive oil and filling them with mixed vegetables. It is also associated with Turkish olive-oil dishes and is commonly served chilled or at room temperature.
How do you make artichoke bottom with vegetable garnish?
To make artichoke bottom with vegetable garnish, simmer the artichoke bases gently with olive oil, lemon and a little water until tender, then top or fill them with cooked vegetables. Peas, carrots and potatoes are common choices.
What vegetables go in artichoke bottom with vegetable garnish?
Artichoke bottom with vegetable garnish commonly includes peas, carrots and potatoes. Recipes vary, so some cooks add other vegetables or cook the garnish separately before arranging it over the tender artichoke bases.
What is the difference between artichoke bottoms and artichoke hearts in artichoke bottom with vegetable garnish?
Artichoke bottom with vegetable garnish uses the broad base of the artichoke, which can hold the topping. Artichoke hearts are the tender inner portions of the flower; the terms are sometimes used loosely, but they do not always mean the same cut.
How do you eat artichoke bottom with vegetable garnish?
Eat artichoke bottom with vegetable garnish with a fork, cutting through the tender base and taking some of the vegetables with each bite. If served as part of a Turkish olive-oil meal, it is usually eaten chilled or at room temperature.
Is artichoke bottom with vegetable garnish served hot or cold?
Artichoke bottom with vegetable garnish is usually served cold or at room temperature, especially when prepared in the Turkish olive-oil style. Let it rest after cooking so the flavors settle, then bring it to the table without reheating.
Can you make artichoke bottom with vegetable garnish with canned artichoke bottoms?
Yes, canned artichoke bottoms can be used for artichoke bottom with vegetable garnish. Drain them well and check their tenderness before cooking, since they may already be soft; add them gently so they keep their shape.
How do you stop artichokes browning when making artichoke bottom with vegetable garnish?
To prevent browning while preparing artichoke bottom with vegetable garnish, place trimmed artichoke bases in water with lemon juice until you are ready to cook them. Drain them just before they go into the pot.
How long does artichoke bottom with vegetable garnish keep in the fridge?
Artichoke bottom with vegetable garnish keeps in a covered container in the refrigerator for about three days. Refrigerate it after it has cooled, and take out only the portion you plan to serve.
What should you serve with artichoke bottom with vegetable garnish?
Serve artichoke bottom with vegetable garnish with crusty bread, a simple salad or plain rice. Since the dish already includes vegetables and olive oil, a light side keeps the meal balanced without masking the artichoke's flavor.
Artichoke Bottom with Vegetable Garnish Vitamins & Minerals
Vitamins
Vitamin K
43.2µg · 36% DV
Folate
93.6µg · 23% DV
Vitamin C
13.32mg · 15% DV
Vitamin E
1.98mg · 13% DV
Minerals
Copper
0.2mg · 22% DV
Sodium
378mg · 16% DV
Potassium ⭐
515mg · 15% DV
Manganese
0.34mg · 15% DV
Artichoke Bottom with Vegetable Garnish Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Artichoke Bottom with Vegetable Garnish
To burn the 140 calories in 1 piece (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.
What is Artichoke Bottom with Vegetable Garnish?
Artichoke Bottom with Vegetable Garnish is a Turkish olive-oil dish made from tender artichoke hearts, usually filled or topped with a mix of vegetables such as peas, carrots and potatoes. Onion and lemon are common additions, and it is especially associated with the spring artichoke season.
The artichoke is soft and mildly earthy, balanced by the gentle sweetness of the vegetables. It is typically served cold or at room temperature as a starter or part of a meze spread, and pairs well with other vegetable dishes, bread or a simple salad. With 4.7 g of fibre per 100 g, it makes a fibre-rich plant-based option; you can keep the dish lighter by using the olive oil sparingly.
How Nutritious Is Artichoke Bottom with Vegetable Garnish?
Nutrient density
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.
Satiety score
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.
Is Artichoke Bottom with Vegetable Garnish Processed?
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.
Does Artichoke Bottom with Vegetable Garnish Contain Allergens?
No known major allergens
Which Diets Is Artichoke Bottom with Vegetable Garnish Good For?
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
Artichoke Bottom with Vegetable Garnish Fat Profile
SATURATED
0.94g
MONOUNSATURATED
3.78g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.