Coniglio e Carciofi – Rabbit with artichokes

• Difficulty: Average
• Time: 30 min of preparation, 50 min of cooking
• Doses for: 4 people

Ingredients

• 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.

Preparation

1. Cut the rabbit into 10 pieces and wash them carefully in running water then drain and dry them by dabbing them with kitchen paper.
2. Heat the oil in a large pan with two cloves of garlic, slightly flattened, and the bay leaves divided in half.
3. Flour the pieces of rabbit very lightly and place them in the pan.
4. Set the flame in half and let them brown well evenly by turning them often.
5. At this point, season with salt and pepper and a pinch of marjoram, pour in the wine, and let it evaporate.
6. 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.
7. Meanwhile, prepare the artichokes. Cut the stem, discard the hardest leaves, peel them clean and remove the hard zest from the base.
8. Divide each artichoke into eight wedges by letting them fall into the water acidulated with lemon juice.
9. Heat a tablespoon of oil in a pan and brown a crushed clove of garlic.
10. Add the well-drained artichokes and, stirring, sauté them for a few minutes on high heat.
11. 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.
12. 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