Is Artichoke Keto?

Other Vegetable
Artichoke sticker illustration
KETO VERDICTMODERATE

Moderate-carb, nutrient-dense. At ~5.1g net carbs per 100g, artichokes can fit keto with portion control. Their fiber and micronutrients shine—just pair with fat and measure servings (e.g., 1/2 cup hearts).

Moderate-carb, nutrient-dense. At ~5.1g net carbs per 100g, artichokes can fit keto with portion control. Their fiber and micronutrients shine—just pair with fat and measure servings (e.g., 1/2 cup hearts).

  • Net carbs (100g)5.1g
  • Protein (100g)3.3g
  • Fat (100g)0.2g
  • Keto verdictEnjoy in moderation

NUTRITION FACTS

Per 100g (raw)

Net Carbs
5.1g
Total Carbs
10.5g
Fiber
5.4g
Protein
3.3g
Fat
0.2g
Calories
47

Source: USDA FoodData Central

HOW TO ENJOY IT ON KETO

  • Moderate net carbs (~5.1g/100g) fit most keto plans when portioned
  • Very high fiber (incl. prebiotic inulin) supports fullness and gut health
  • Above-average vegetable protein (~3.3g/100g)
  • Micronutrient-dense with folate, magnesium, and potassium
  • Satisfying texture and flavor for hearty low-carb meals
  • Pairs well with healthy fats to balance keto macros

HEALTH BENEFITS

  • Rich in antioxidants that help counter oxidative stress
  • May support liver/bile function and healthy cholesterol (cynarin/artichoke extracts)
  • High in folate for cell growth and DNA formation
  • Prebiotic fibers may aid digestion and reduce bloating
  • Provides magnesium and potassium for heart and muscle health
  • Vitamin C contributes to immune support

PREPARATION SUGGESTIONS

STEAMED WITH BUTTER

Steam whole artichokes 30–40 minutes until tender. Serve with melted garlic butter or aioli for dipping leaves.

GRILLED

Halve, remove choke, brush with olive-oil and lemon; grill cut-side down until charred and tender.

ARTICHOKE DIP

Combine chopped hearts with cream cheese, sour cream, parmesan, and garlic; bake until bubbly.

ROASTED HEARTS

Quarter hearts, toss with olive-oil and lemon; roast at 400°F for 20–25 minutes until golden.

STUFFED ARTICHOKES

Use almond-flour ‘breadcrumbs,’ parmesan, garlic, and herbs between leaves; steam or bake until tender.

ARTICHOKE SALAD

Toss marinated hearts (rinse if sugary) with spinach, olives, feta, and olive oil.

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