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Nettle Artichoke Dip

15 minutes prep
25 minutes active cooking
40 minutes total

Makes 6 - 8 servings
Print recipe

Stinging nettles are my favorite wild food.

Easier to find than mushrooms, we pick several pounds every spring, blanch them to neutralize the sting, and freeze portions to use throughout the year. Most of the time I make fritters, but nettles work in any recipe where you might use spinach, and they’ll taste much better.

What you'll need


For the shopping list

1 cup, blanched and drained

stinging nettles (leaves and small stems) - about 1lb pre-blanched

Zest and juice from 1 lemon*

*If available, substitute 1 tablespoon preserved lemon paste

From our shop

$10 - Cao Bằng - Vietnam

$18 - Puglia - Italy

Grilled Artichoke Hearts

$7 - Willows - California

Russian Style Fresh Farmer Cheese

$25 - Sicily - Italy

Madre Terra

$9 - Gossen Island - Norway

Kosher Sea Salt

$10 - Reggio-Emilia - Italy

Parmigiano Reggiano


From the kitchen







Food Processor


Cast Iron Skillet or Baking Dish

Measuring Cups

Measuring Spoons

What you'll have to do

Step 1

If using freshly foraged nettles, use tongs to drop them in boiling water. Cook for about a minute, then use the tongs to hold the cooked nettles over the pot to drain. Drain in a colander set over a bowl to catch the liquid, let cool, and squeeze out as much liquid as possible (save the cooking liquid, substitute for vegetable or chicken broth if the dark color is ok).

Step 2

Preheat oven to 350F.

Combine nettles, 1 teaspoon garlic powder, 1 cup artichokes, 1 cup farmers cheese, juice and zest from 1 lemon, 1/2 cup olive oil, and 1 teaspoon salt in processor, blitz until finely chopped and well mixed.

Step 3

Transfer to a skillet or baking dish, top with the Parmigiano, and bake until the top is browned, about 25 minutes. Serve hot with crostini and vegetables.

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