Recipe Manuscript

Gefüllte Artischocken

Name: Gefüllte Artischocken
Prep time: PTPT25M
Cook time: PTPT30M
Yield: 4
Cuisine: European
Ingredients: 4 large globe artichokes; 2 hard-boiled eggs (divided); 100 g fresh white bread crumbs; 60 g unsalted butter (plus extra for topping); Peel of half a lemon (as substitute for citron peel), thinly sliced; 2 fresh eggs (for poaching liquid); 125 ml whole milk; 1 large onion; Optional: 1 tbsp schmaltz (or additional butter); 1 tsp marjoram (fresh or dried); 2-3 whole black peppercorns, cracked; 50 g white bread cubes (for topping, fried in butter); Salt, to taste

"Stuffed Artichokes"

1696

From the treasured pages of Koch Puech

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1696

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Gefüllte Artischocken

"No 246. gefüllte Artischocken. unten bindet man die blüte auf und überbrauset sie mit siedend heißem wasser, hernach nimbt man aus, was sich zu eng thut, und zerdrück herein ein stücklin Eyer und folgends die füll, überbrauset sie hernach wieder mit wasser, so man köcht den et Ctronenschalen darüber, und 2 Eyer, und ein 1/2 stückl milch, drucket unter die hantschen milch auf drucket unter sie auf das sie hart werden, man stellt sie in ein gericht, thut ein groß zwiebel, und ein groß stuck butterr und einbroniren; die Artischocken thut die blüte die übrige füll mit einem stück butterr zuerst auf die Artischocken butterr dazu, und spreiß ein brod, würfft hernach die andere, aber eine brißel, mit Eyer, oder schmaltz gewürzt, darüber ein wenig gewürzte brühe, darzu ein wenig Mergan, 2 oder 3 körner pfeffer, wirfft obenauf würffel in ein butterr sigl, thue es auf glühenden kohlen."

English Translation

"No 246. Stuffed Artichokes. First, loosen the bottom of the blossom and pour boiling hot water over it. Then take out what is too tight and mash in a bit of egg, followed by the filling. Pour hot water over them again, in which citron peels have been cooked, and add 2 eggs and half a piece of milk. Squeeze milk under the palms onto them so they become firm. Place them in a dish, add a large onion and a big piece of butter, and brown. For the artichokes, put the blossom, the remaining filling with a piece of butter first on the artichokes, add more butter, and crumble bread, then scatter the rest, but crumbled, seasoned with egg or drippings, on top, with a bit of spiced broth and a little marrow, 2 or 3 peppercorns. Toss cubes of bread on top in clarified butter and put it over glowing coals."

Note on the Original Text

The recipe is written in early Modern High German, in a fluid narrative style with little in the way of quantities, assuming the reader’s expertise in the kitchen. Spelling varies—'Eyer' for eggs, 'Zwiebel' as 'zwiebel', 'Artischocken' for artichokes. Step-by-step instructions are implicit rather than explicit; verbs like 'überbrauset' (pour over), 'zerdrück' (press in), or 'drücket' (press) reflect a tactile, hands-on approach. Much is left to the cook’s intuition: how much filling, how hot the oven, or just when to finish the browning—the hallmark of a recipe meant for experienced staff in grand kitchens.

Modern Kitchen Interpretation

Recipe's Origin

Koch Puech - Click to view recipe in book

Title

Koch Puech (1696)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1696

Publisher

Unknown

Background

A sumptuous journey for the adventurous palate, this splendid 17th-century cookbook boasts over 1,350 rare and prized recipes—ranging from hearty pies and luscious cakes to savory aspics, exquisite soups, and creative fish dishes. A true treasure trove for any culinary enthusiast seeking both variety and sophistication.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the late 17th-century German manuscript 'Koch Puech,' a lavish cookbook aimed at aristocratic households. Such books catalogued a dizzying array of festive, intricate dishes meant to surprise and delight guests at grand banquets. The use of artichokes—then an expensive delicacy imported from Italy and France—speaks to the culinary ambition and cosmopolitan taste of the wealthy elite in early modern Central Europe. The fillings and seasonings combine local Germanic flavors (butter, breadcrumbs, marjoram, onion) with Mediterranean luxury ingredients (artichokes, citron or lemon peel), showing how courtly cuisine lovingly merged traditions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1696, the kitchen would buzz with a large open hearth or masonry stove for boiling and baking, alongside heavy-handed iron or copper pots for blanching vegetables. Mortar and pestle ground spices, while cooks wielded knives for prepping and stuffing. A baking dish—likely ceramic or iron—would serve to hold and finish the stuffed artichokes over embers or in a wood-fired oven. Wooden spoons, ladles, and sieves were indispensable for stirring and straining, and butter would be clarified in pans held over open flames.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

30 mins

Servings

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 large globe artichokes
2 hard-boiled eggs (divided)
3 1/2 oz fresh white bread crumbs
2 oz unsalted butter (plus extra for topping)
Peel of half a lemon (as substitute for citron peel), thinly sliced
2 fresh eggs (for poaching liquid)
1/2 cup whole milk
1 large onion
Optional: 1 tbsp schmaltz (or additional butter)
1 tsp marjoram (fresh or dried)
2-3 whole black peppercorns, cracked
1 3/4 oz white bread cubes (for topping, fried in butter)
Salt, to taste

Instructions

Start by preparing large, fresh artichokes—trim their stems and cut off the sharp tips.
Loosen or slightly open the base (the 'blossom') to make room for the filling.
Blanch the whole artichokes in plenty of boiling water for about 5 minutes, then drain.
Scoop out the inner choke if needed, making space for the filling.
Next, press a small piece of hard-boiled egg into each artichoke heart.
Prepare a filling of fresh breadcrumbs, more chopped hard-boiled egg, and a touch of melted butter, mixing until the crumbs are moist but fluffy.
Spoon the filling into the artichokes.
Pour boiling water over the filled artichokes.
Add thin strips of lemon peel (substitute for citron peel), a couple of beaten eggs, and some milk to the water, whisking to create a poaching broth.
Gently poach the artichokes in this mixture until the filling is set and the artichokes are cooked, about 10–15 minutes.
Meanwhile, in a separate pan, sauté a large onion in butter until lightly browned.
Remove the artichokes from their poaching liquid, set them in a wide oven dish, and spoon the buttered onions over and around them.
Dot with extra butter.
Optionally, sprinkle over more breadcrumbs tossed with some egg or schmaltz (rendered chicken fat), and season with a little seasoned broth, a pinch of marjoram, and a couple of crushed black peppercorns.
Top with small cubes of bread fried in butter.
Finish in a hot oven or under a broiler until golden and bubbling.

Estimated Calories

350 per serving

Cooking Estimates

It usually takes about 25 minutes to prepare the artichokes, filling, and toppings. Cooking—including poaching and finishing in the oven—takes about 30 minutes total. Each serving has about 350 calories. This recipe serves 4 people.

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.