Save any purple flower petals that fall from the dead nettle for garnishing. 

Bring a pot of water to the boil. Add the nettle tops and boil for 2 minutes. 

Rinse under cold water, squeeze dry, then chop finely. 

Re-fill the pot and bring it back to a boil. 

Add the eggs (at room temperature, or warmed up in warm water), and cook for exactly 11 minutes.

Drain and cover with cold water for 5-10 minutes. 

Crack and peel the eggs. 

Cut eggs in half lengthwise, then gently scoop out the yolks into a large bowl. 

Chop the artichokes finely. 

Add the nettles, artichokes, egg yolks, Parmesan, pepper, salt, garlic, mustard, yogurt, and mayo to the bowl. Mix very well, ensuring that the yolks get incorporated into the mayo.

Using a piping bag or spoon, mound the contents of the bowl back into the egg whites. 

This recipe makes extra-loaded devilled eggs. If you’d like them to be normal sized, simply use the excess stuffing somewhere else (like spread onto white bread for a delicious sandwich!). 

Transfer the stuffed eggs onto a serving plate, drizzle with olive oil, and garnish with the fallen flower petals. Enjoy!

To refrigerate or to bring the eggs somewhere, simply stab a few with toothpicks, then drape a piece of plastic wrap over the plate. The toothpicks will prevent the plastic from sticking to the stuffing and making a mess.