Artichoke, cooked (1 medium edible portion)
A cooked artichoke is a celebrated vegetable delicacy known for its unique, interactive eating experience and distinctively earthy, slightly nutty flavor profile. When steamed, boiled, or roasted to tender perfection, the fleshy bases of the outer petals and the prized, melt-in-your-mouth heart become a versatile culinary centerpiece. Whether enjoyed simply by drawing the leaves through your teeth with a squeeze of fresh lemon and a light vinaigrette, or chopped into a warm Mediterranean pasta dish, reviewing the nutrition facts for Artichoke, cooked (1 medium edible portion) reveals that this gourmet thistle is as wholesome as it is delicious.
Culinary & Storage Tips
Selection
Select raw artichokes that feel heavy for their size with tightly closed, vibrant green or purple leaves to cook. If buying pre-cooked, look for tender, intact hearts without a mushy texture.
Storage
Store leftover cooked artichokes in an airtight container in the refrigerator and consume them within 3 to 5 days to maintain freshness and optimal flavor.
Healthy Uses
- •Dip the fleshy ends of the cooked leaves into a light lemon-herb vinaigrette or seasoned Greek yogurt instead of heavy melted butter.
- •Chop the cooked artichoke heart and mix it into a high-fiber quinoa bowl or kale salad.
- •Blend the tender edible portions with white beans, roasted garlic, and a drizzle of olive oil to create a healthy, nutrient-dense dip.
Macronutrients
Per Serving
Micronutrients
| Nutrient | Amount |
|---|---|
| Calcium | |
| Choline | |
| Copper | |
| Folate (B9) | |
| Iron | |
| Magnesium | |
| Manganese | |
| Niacin (B3) | |
| Phosphorus | |
| Potassium | |
| Riboflavin (B2) | |
| Selenium | |
| Sodium | |
| Thiamin (B1) | |
| Vitamin A | |
| Vitamin B12 | |
| Vitamin B6 | |
| Vitamin C | |
| Vitamin D | |
| Vitamin E | |
| Vitamin K | |
| Zinc |
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