Forage fresh nettles from the countryside. Pick the tender central leaves, wash well, and blanch in boiling water for 15 minutes. Drain and roughly chop.
For the nettle butter, blend the chopped nettles with softened butter until smooth. Refrigerate until needed.
Clean and trim the veal kidneys, removing membranes, then cut into large dice. Season with salt and freshly ground pepper. Heat sunflower oil in a pan over high heat. Add the kidneys and sear for about 10 minutes to your preferred doneness. Drain on paper towels and rest in a warm place for 7-8 minutes.
Slice the cooked artichoke bottoms and arrange on 4 warmed plates. Top with the rested veal kidneys.
Degrease the pan, deglaze with fine Burgundy mustard and 1/2 glass water. Keep plates warm, then whisk in the nettle butter to finish the sauce. Strain for a silky texture and spoon over the kidneys.
The nettles cost nothing if foraged on a weekend walk—just wear gloves. Make extra nettle butter and freeze for later. As chef Hubert recalls from his grandparents' kitchen, these wild urticaceae greens bring authentic rustic flavor to offal dishes.
