Fünfte Gattung Artischoken
"Fifth Category Artichokes"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Fünfte Gattung Artischoken
"Diese werden auf die, bereits in dem Abschnitte von den Speisenstoffen (Grüngemüse) angegebene Weise vorbereitet, in siedendem Wasser gäh aber nur wenig abblanschirt, dann mit einem kleinen Löffel von den inneren feinen gelben Blättern, allem Barte und anderem Rauhen vorsichtig befreit, mit kaltem Wasser abgespült, wenig gesalzen, in Rindsuppe mit Butter und Limoniensaft weich gesotten, umgestürzt, abgeseiht, und auf einer Schüssel aufgestellt, verschiedenartig behandelt. So vorgerichtet werden die Artischocken gewöhnlich entweder trocken nebst einer Sos aufgetragen, oder braune Sos-Aspik oder Glassaft, auch Buttersos u. dgl. darunter gegeben."
English Translation
"These are prepared in the manner already described in the section on foodstuffs (green vegetables), blanched only briefly in boiling water, then carefully freed with a small spoon from the inner fine yellow leaves, all the choke and any other rough parts, rinsed with cold water, lightly salted, boiled until tender in beef broth with butter and lemon juice, inverted, drained, and arranged on a dish, to be treated in various ways. When prepared in this way, the artichokes are usually served either plain with a sauce, or with brown aspic sauce or glaze, or butter sauce, etc., served underneath."
Note on the Original Text
The recipe is purposefully brief, assuming readers' familiarity with kitchen techniques and the earlier referenced section on green vegetables. Quantities are only loosely specified, reflecting a time when cooking was often intuitive and adapted to what was on hand. Spelling and terminology are reflective of mid-19th-century Austrian German, with some civic pride (note the title's mention of both Bohemian and Viennese cuisines). 'Barte' refers to the choke of the artichoke, now more commonly called the 'fuzzy center' or 'choke.' Overall, the instructions combine economy of language with an expectation of hands-on knowledge, mirroring the training of a professional domestic cook of the era.
Title
Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)
You can also click the book image above to peruse the original tome
Writer
Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Era
1850
Publisher
Dirnböck
Background
A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.
Kindly made available by
Wien Bibliothek
This recipe hails from a Viennese cookbook published in 1850 by Marianka, the esteemed personal cook of Hans-Jörgel of Gumpoldskirchen. The book bridges aristocratic table traditions and the evolving tastes of Biedermeier and early bourgeois households in mid-19th-century Austria. During this period, French-inspired vegetable dishes became popular in Central Europe. Artichokes, though exotic and a symbol of refined dining, were finding their way onto more middle-class tables as transport improved. The cookbook serves as both a practical manual and an aspirational text for thrifty yet elegant home cooking.
A large iron or copper pot would have been used for boiling and blanching. Cooks relied on a slotted spoon or small wooden spoon to carefully remove the inner choke and fine leaves. Serving dishes were typically heavy porcelain or ceramic. Open fires or wood-burning stoves provided the heat, requiring the cook to manage temperature by moving pots between hotter and cooler spots. A strainer or sieve would have been used for draining.
Prep Time
15 mins
Cook Time
25 mins
Servings
4
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
- 4 whole artichokes
- 8 1/2 cups water (for blanching)
- 1/2 teaspoon salt
- 3 1/4 cups beef broth (substitute: good-quality vegetable broth, if needed)
- 2 tablespoons unsalted butter
- juice of 1/2 lemon
- optional: sauce of choice (e.g. 1/3 cup brown gravy, 1/3 cup aspic, or 5 tablespoons melted butter)
Instructions
- Begin by trimming whole fresh artichokes—remove tough outer leaves and slice off the upper third.
- Place the artichokes in boiling water and blanch them briefly for 3–5 minutes, just enough to soften but not fully cook.
- Remove and, using a small spoon, carefully scoop out the inner yellow leaves and the fuzzy choke ('das Barte').
- Rinse under cold water to remove any debris.
- Season the artichokes lightly with about 1/2 teaspoon of salt.
- Place them in a pot with enough beef broth to nearly cover, adding 2 tablespoons of butter and the juice of half a lemon.
- Simmer gently until the artichokes are tender, about 20–30 minutes.
- Lift them out, drain well, and arrange on a serving dish.
- Traditionally, these artichokes could be served dry with your choice of sauce on the side—brown aspic, glaze, or simply a butter sauce.
- Choose a classic hollandaise, brown beef gravy, or clarified butter for serving.
Estimated Calories
110 per serving
Cooking Estimates
It takes about 15 minutes to prep the artichokes and get everything ready. Cooking takes another 20 to 30 minutes. Each artichoke is one serving, and each serving has roughly 110 calories, depending on the sauce you choose.
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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