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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is highly nutritious and low in calories, providing only 51 calories per 100g. It is an excellent source of dietary fiber, antioxidants, and essential vitamins like folate and vitamin K, making it a great addition to a balanced diet.
They are rich in the prebiotic fiber inulin, which supports gut health and beneficial bacteria. Additionally, they contain antioxidants like cynarin and silymarin that promote liver health and may help lower 'bad' LDL cholesterol.
Yes, it can be included in a keto diet in moderation. While it contains 11.39g of carbs per 100g, a significant portion of those carbs comes from fiber, which lowers the net carb impact.
Yes, boiled salted globe artichokes are naturally vegan and gluten-free. They are a whole plant food prepared simply with water and salt, making them suitable for most dietary restrictions.
Pull off the outer petals one by one, dip the base in a sauce if desired, and use your teeth to scrape off the tender fleshy part. Once the petals are gone, scoop out the fuzzy 'choke' and discard it to eat the highly prized, fully edible heart at the bottom.
It has a mild, earthy, and slightly nutty flavor with a subtle sweetness. The addition of salt during boiling enhances its savory notes and helps balance the natural bitterness found in the leaves.
When stored in an airtight container, boiled artichokes will stay fresh for 3 to 5 days in the fridge. It is best to drain them thoroughly before storing to prevent them from becoming waterlogged.
boiled salted globe artichoke is a versatile ingredient found in cuisines around the world. With 51 calories per 100g and 2.89 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze them for up to 6 months. For the best texture, pat them dry and store them in a vacuum-sealed or heavy-duty freezer bag, though they may be slightly softer once thawed.
No, the fuzzy, hair-like 'choke' found just above the heart is not edible and can be a choking hazard or very unpleasant to swallow. It should be scraped out with a spoon and discarded before eating the heart.
Salt is added to season the vegetable from the inside out, as the dense leaves make it difficult to season after cooking. It also helps to break down tough plant fibers, resulting in a more tender texture.