Collect nettles in the countryside. Collect the tender leaves from the center, wash them and blanch them in boiling water for 15 minutes. Roughly chop them.
For the nettle butter, mix the chopped nettles and the butter in the blender. Reserve in the fridge.
Suit the kidneys, cut them into large dice, salt and pepper. Put the oil in the pan over high heat. Once hot, throw in the diced kidneys and sear them for about 10 minutes (depending on taste). Drain on a dish lined with paper towel. Leave the diced kidneys warm for 7 to 8 minutes.
Slice the artichoke bottoms, arrange them on 4 plates and arrange the veal kidneys on top.
Deglaze the degreased cooking pan with the fine Burgundy and half a glass of water.
Put the plates warm.
Then whip with the nettle butter, winnowing the sauce.
What will cost you the least, it will certainly be the nettles. During the weekend outing, stop on the side of the road, but don't forget to put on gloves.
Collect enough to make a good amount of butter that you can keep in the freezer.
Surprising? Yet Hubert remembers that this representative of urticaceae was used in the kitchen at his grandparents.
