By Chef Ella Murphy
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.