Coniglio e Carciofi – Rabbit with artichokes
- Difficulty: Average
- Time: 30 min of preparation, 50 min of cooking
- Doses for: 4 people
- 1 young rabbit ready for cooking of about
- 1 kg 4-6 artichokes
- 3 tablespoons of extra virgin olive oil
- 1 lemon
- 1/2 glass of dry white wine
- 1 ladle of broth little flour
- 3 cloves of garlic
- 3 bay leaves parsley marjoram salt and pepper.
- Cut the rabbit into 10 pieces and wash them carefully in running water then drain and dry them by dabbing them with kitchen paper.
- Heat the oil in a large pan with two cloves of garlic, slightly flattened, and the bay leaves divided in half.
- Flour the pieces of rabbit very lightly and place them in the pan.
- Set the flame in half and let them brown well evenly by turning them often.
- At this point, season with salt and pepper and a pinch of marjoram, pour in the wine, and let it evaporate.
- Cover and continue cooking for about three-quarters of an hour on low heat, occasionally adding a drop of broth when the bottom dries too much.
- Meanwhile, prepare the artichokes. Cut the stem, discard the hardest leaves, peel them clean and remove the hard zest from the base.
- Divide each artichoke into eight wedges by letting them fall into the water acidulated with lemon juice.
- Heat a tablespoon of oil in a pan and brown a crushed clove of garlic.
- Add the well-drained artichokes and, stirring, sauté them for a few minutes on high heat.
- Season them with salt and pepper, sprinkle with chopped parsley then cover and cook over medium heat for four to five minutes so that the artichokes remain crunchy.
- When the rabbit is ready, add the artichokes, mix gently and after two minutes turn off. Serve the preparation hot.
Coniglio e Carciofi – Rabbit with artichokes is a Regional recipe from Liguria