Ingredients
Fresh Nettle Leaves1 pound
Butter2 tbsp
Shallot2 small
Garlic6 cloves
Cooked Artichoke Hearts12 oz, drained and sliced
Capers1 tbsp
Lemonsjuice of 1
Yogurt1/4 cup
Sour Cream1/2 cup
Black Pepper1/4 tsp freshly ground
Kosher Salt1/2 tsp
Steps
- Heat a sauté pan over medium heat. Add nettle leaves and cook until wilted, about 5 minutes. Transfer to a bowl and allow to cool.
- In the same sauté pan, add butter, shallots, and garlic. Cook, stirring frequently, until translucent, about 3-4 minutes. Add the artichoke hearts and capers and sauté another 2 minutes. Remove from the heat and allow to cool slightly.
- Once the nettles have cooled, roughly chop and squeeze out any excess liquid. Add to a medium-size bowl along with the artichoke mixture. Add the lemon, yogurt, sour cream, black pepper, and salt. Stir to combine and transfer to a small serving bowl. (The mixture may seem loose, but will set up in the fridge.) Cover tightly and refrigerate for at least 8 hours or overnight.
- Serve with your favorite crackers and crudités.
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