- 1 rabbit - (2 to 2 1/2 lbs) cleaned, and cut into pieces
- 1 large can artichoke hearts
- Juice of 1 lemon
- 6 tablespoons extra-virgin olive oil
- 2 large shallots chopped
- 20 good oil cured olives
- 4 fresh sage leaves - (to 6)
- 1 sprig fresh margoram
- 1 cup good white wine
- Chicken stock as needed
- 1 teaspoon tomato paste
- 2 teaspoon fresh flat-leaf parsley
- Salt to taste
- Freshly-ground black pepper to taste
Once the rabbit has been cleaned, joint the meat and then cut into chunks, use a cleaver to do this. You want the meat attached to the bones. The artichoke hearts should be cut into quarters. (If you can get good fresh artichoke hearts then by all means use them, if not then use the canned ones, just make sure to drain them thoroughly.)
Heat the olive oil in a very large frying pan till not quite smoking, put in the onion and cook till they are light and softened. Now add the rabbit pieces, olives, sage, marjoram, wine, some stock and the salt and pepper. Stir well, cover and let simmer for at least 1/2 hour. Add more stock if necessary to keep everything nice and moist. Add the artichokes, tomato paste and parsley and simmer for another 15 to 20 minutes.
This recipe tastes great with nice oven roasted potatoes, that have been cut and tossed with some good herbs such as basil, onion and garlic, salt and pepper and roasted in a very hot 475 degree oven till potatoes are done. Delicious!
This recipe yields ?? servings.