By Chef Ella Murphy

October 2021

Makes 4-6 Servings


  • 1 pound fresh nettle leaves
  • 2 tbsp butter
  • 2 small shallots
  • 6 cloves garlic
  • 12 oz cooked artichoke hearts, drained and sliced
  • 1 tbsp capers
  • Juice of 1 lemon
  • 1/4 cup yogurt
  • 1/2 cup sour cream
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp kosher salt


  • 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 3-4minutes. 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 alone 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.
  • Enjoy!