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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

Ingredients

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

Out of stock
1 teaspoon of Purple Stripe Garlic

$10 - Cao Bằng - Vietnam

$14 - Puglia - Italy

Grilled Artichoke Hearts

$7 - Willows - California

Russian Style Fresh Farmer Cheese

$19.50 - Sicily - Italy

Madre Terra

$9 - Gossen Island - Norway

Kosher Sea Salt

$9 - Reggio-Emilia - Italy

Parmigiano Reggiano

Equipment

From the kitchen

Tongs

1

Saucepan

1

Colander

Zester

Food Processor

1

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.

Shop this recipe

Capers, Pickles, & Peppers

Grilled Artichoke Hearts

Antica Valle d'Ofanto SanferdinandesePuglia - Italy
$14
Out of stock
Purple Stripe Garlic
Salt, Herbs, & Spices

Purple Stripe Garlic

Burlap & BarrelCao Bằng - Vietnam
$10
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
$19.50
Kosher Sea Salt
Salt, Herbs, & Spices

Kosher Sea Salt

North Sea Salt WorksGossen Island - Norway
$9

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