Creamy Nettle and Roasted Artichoke Dip

This is for all of you who love spinach artichoke dip as much as I do. Utilizing the tender shoots of spring nettle turns this notoriously rich appetizer into something a little more salubrious. (For the health benefits of nettle, see my previous "Sauteed Nettle with Sesame and Shiitake" post).

I may be a bit obsessed with the arrival of nettles each spring, but once you start taking advantage of them regularly, you will find forgiveness in your heart for my repetition.

Roasting artichoke hearts adds a lovely depth to this dish, combined with fresh garlic and organic cream cheese.

Whether it's March Madness basketball, or a precursor to a special meal that requires a unique nibble, this one is sure to please.

Creamy Nettle and Roasted Artichoke Dip:

*4-5 cups freshly harvested nettle shoots

*3 Tablespoons unsalted butter

*sea salt and pepper

*1 can whole artichoke heats in water, drained and cut into thin quarters

*extra virgin olive oil

*1 garlic clove

*1 package high quality whole organic cream cheese

*1/4 cup high quality whole organic sour cream

Preheat oven to broil.

Rinse and drain nettles. Saute over medium heat in the butter. Drizzle with a small amount of water to wilt. Season with salt and pepper. Cook until tender and completely wilted, about 5 minutes. Remove from heat and allow to completely cool.

Meanwhile, place drained artichoke hearts on a baking sheet. Drizzle with olive oil. Broil until lightly golden, about 5-7 minutes. Keep a close eye on them. Remove from oven and cool.

Transfer cooled nettles to a food processor fitted with a blade. Add garlic clove. Pulse to blend.

Scrape contents into a medium mixing bowl.

Chop the cooled artichoke hearts into small pieces. Add to bowl with remaining ingredients. Blend throughly. Season with additional sea salt and pepper. Serve with sourdough wedges.