Potagie Van Artisjocken
"Potage Of Artichokes"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Potagie Van Artisjocken
"Gy moet Nat van Groene Erwten hebben, of anders na gewoonte na den tyd van 't Jaar, het moet bequaam zyn toebereid. Daar na neemt Bodemen van Artisjocken, die gy midden doorsnyd, in de Casserool met Boter rood maakt, daar, om je Zop te binden, een weinig Meel by doende; daar na doet gy se by uwe Erwt-zop; als het alles na behooren gekookt is, soo laat gy uwe Korsten stoven, en dist uwe Potagie met de Artisjocken daar boven op, en het andere Gefruit om den rand van de Schotel."
English Translation
"You must have broth of green peas, or otherwise as is customary according to the time of year, it must be properly prepared. Then take bottoms of artichokes, which you cut in half, brown them in the casserole with butter, and to bind your soup, add a little flour; then add them to your pea soup; when everything is sufficiently cooked, let your crusts stew, and serve your potage with the artichokes on top, and the other fried items around the edge of the dish."
Note on the Original Text
The recipe is written in the brief, assumption-laden style of early modern cookery: it expects the reader to already be familiar with techniques such as making a legume 'nat' (broth), frying in butter, binding with flour, and assembling potages. Spelling reflects pre-standardized Dutch ('gy' for 'jij', 'nat' for 'broth', 'casserool' for 'casserole'). Fractions, timings, and quantities are barely mentioned—cooks relied on instinct, experience, and context. The word 'gefuit' (to fry quickly) is now obsolete, but the method remains central to developing flavor in any era.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe hails from the early 18th-century Dutch cookbook 'Het Hollands, of Neederlands kook-boek', published in Leiden in 1725. At that time, Dutch cuisine was defined by its love of legumes and artful soups (potagie) built from available, seasonal ingredients. Artichokes, a relatively expensive and fashionable vegetable imported from the Mediterranean, were a status symbol in upper middle-class Dutch households. The hybrid of hearty, local pea soup and exotic artichokes demonstrates the mingling of practicality and cosmopolitan taste on 18th-century Dutch tables.
In its day, this potage was made over an open hearth or in a cast-iron stove, using sturdy iron or copper casseroles. A heavy ladle, a wooden spoon for stirring, and a coarse sieve for straining the broth would have been standard equipment. Thick slices of bread would be cut with a heavy knife and often toasted directly over embers. Presentational flair—such as arranging artichoke slices around a serving dish—shows the importance of table display in the era’s cuisine.
Prep Time
20 mins
Cook Time
1 hr 30 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 14 oz dried green peas or split peas
- 2 quarts water
- 6 artichoke bottoms (fresh, cleaned and halved; canned or frozen as substitute)
- 2 tablespoons unsalted butter
- 1–2 tablespoons wheat flour
- 4–6 thick slices rustic bread
- Salt, to taste
Instructions
- Begin by preparing a broth using dried green peas, simmered in about 2 quarts of water for at least an hour, until the peas break down into a rich, starchy 'nat' or stock.
- If green peas are out of season, you can use split peas or another leguminous pulse as a substitute.
- Pass the broth through a sieve for a smooth texture.
- Meanwhile, take the bottoms of 6 artichokes, cleaned and sliced in half.
- In a casserole or heavy-bottomed pan, melt 2 tablespoons of butter and gently sauté the artichoke bottoms until golden on both sides.
- Sprinkle in 1–2 tablespoons of flour to create a light roux, stirring until the raw taste disappears.
- Add the artichoke mixture to the prepared pea broth and simmer gently for another 15–20 minutes until the flavors meld.
- Separately, toast several thick slices of good, rustic bread until golden brown.
- Let the bread soak gently in the hot soup at the end of cooking.
- To serve, arrange the softened bread slices in a soup dish, ladle the potage and artichokes on top, and garnish the edge of the dish with some extra sautéed or fried artichoke pieces for visual appeal.
Estimated Calories
350 per serving
Cooking Estimates
You will spend time preparing the peas and artichokes, simmering the broth until the peas are soft, and cooking everything together for the flavors to blend. Toasting the bread and finishing the soup also take a bit of extra time. Each bowl is hearty and satisfying without being overly high in calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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