Pan-roasted rabbit with artichokes: a classic and flavorful main course with a Mediterranean aroma, perfect for a winter dinner. The pan-roasted rabbit with artichokes is a classic and flavorful main course, perfect for a winter dinner. The rabbit meat is tender and tasty, while the artichokes give the dish a rich and enveloping flavor. When preparing pan-roasted rabbit with artichokes, you are enveloped by an intense and enveloping aroma that recalls the Mediterranean. The taste of the rabbit perfectly matches that of the artichokes, creating a perfect combination. The pan-roasted rabbit with artichokes is a dish to be savored slowly, enjoying the intense and enveloping flavor of all the ingredients. It is perfect for a winter dinner with friends or family. A versatile dish. The pan-roasted rabbit with artichokes is a versatile dish that can be adapted to different tastes. If you don’t like artichokes, you can substitute them with other vegetables, such as potatoes or zucchini. If you prefer a more intense flavor, you can also add spices to the pan, such as rosemary, thyme, or black pepper. With a bit of creativity, you can create your own version of pan-roasted rabbit with artichokes, perfect for your needs.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 244.94 (Kcal)
- Carbohydrates 6.14 (g) of which sugars 0.61 (g)
- Proteins 36.37 (g)
- Fat 7.72 (g) of which saturated 3.36 (g)of which unsaturated 4.32 (g)
- Fibers 2.94 (g)
- Sodium 173.03 (mg)
Indicative values for a portion of 425 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.3 lbs whole rabbit, raw
- 4 artichokes
- 1 stalk celery
- 1 glass white wine
- 0.85 cup meat broth
- to taste black pepper
- 2 cloves fresh garlic
- 1/4 glass water
- 1 tsp vinegar
Tools
- 1 Pan Lagostina
Steps
To prepare the rabbit with artichokes, I started by cleaning the artichokes. I removed the tougher outer leaves, the fibrous inner part, and the outer part of the stalk, which we will also use. After cutting them into wedges, I soaked them in water and lemon to prevent them from blackening.
After cleaning the artichokes, I leave them soaking in water and lemon to prevent them from blackening. At this point, for a light and digestible cooking, I brown the rabbit along with celery and a bit of water and vinegar, without adding any seasoning, to preserve its natural flavor.
Once the rabbit is well browned on both sides, add the artichokes, including the stalks, and a glass of white wine. Let the alcohol evaporate before adding other ingredients.
Finally, add the meat or vegetable broth, in quantity sufficient to cover the rabbit and artichokes. Cook over high heat for 60 minutes, covered for the first 50 minutes and uncovered for the last 10. Check occasionally to ensure the sauce doesn’t dry out too much, adding more broth if necessary.
At the end of cooking, add a drizzle of extra virgin olive oil raw and, if desired, parsley or other spices to your liking. For example, I added chives, which perfectly complemented the flavor of the rabbit.
The pan-roasted rabbit with artichokes is ready to be served and enjoyed still steaming to savor its flavor in all its goodness.
Enjoy your meal from DadCook!
Storage
How to store leftover pan-roasted rabbit with artichokes. The pan-roasted rabbit with artichokes is a tasty and flavorful dish that can be stored for up to 3 days in the refrigerator. To do so, it is important to wrap it in aluminum foil or plastic wrap and place it on the lower shelves of the refrigerator, where the temperature is lower. If you wish to store the pan-roasted rabbit with artichokes for a longer period, it can be frozen. In this case, the dish must be completely cooled before being wrapped in well-sealed freezer bags. The frozen pan-roasted rabbit with artichokes can be stored for up to 6 months
How to store leftover pan-roasted rabbit with artichokes. The pan-roasted rabbit with artichokes is a tasty and flavorful dish that can be stored for up to 3 days in the refrigerator. To do so, it is important to wrap it in aluminum foil or plastic wrap and place it on the lower shelves of the refrigerator, where the temperature is lower. If you wish to store the pan-roasted rabbit with artichokes for a longer period, it can be frozen. In this case, the dish must be completely cooled before being wrapped in well-sealed freezer bags. The frozen pan-roasted rabbit with artichokes can be stored for up to 6 months
How to store leftover pan-roasted rabbit with artichokes. The pan-roasted rabbit with artichokes is a tasty and flavorful dish that can be stored for up to 3 days in the refrigerator. To do so, it is important to wrap it in aluminum foil or plastic wrap and place it on the lower shelves of the refrigerator, where the temperature is lower. If you wish to store the pan-roasted rabbit with artichokes for a longer period, it can be frozen. In this case, the dish must be completely cooled before being wrapped in well-sealed freezer bags. The frozen pan-roasted rabbit with artichokes can be stored for up to 6 months
Wine Pairings
Pan-roasted rabbit with artichokes is a flavorful and aromatic dish that lends itself to various wine pairings.
White Wines:
White wines are an excellent choice to accompany the pan-roasted rabbit with artichokes. White wines with good structure and pronounced acidity, such as still mountain white wines or still sea white wines, will be able to balance the rich and fatty flavor of the rabbit. Some examples of white wines that pair well with pan-roasted rabbit with artichokes are: Friulano, Sauvignon Blanc, Pinot Grigio, Glera, Verdicchio.
Red Wines:
Red wines can also be a good match for pan-roasted rabbit with artichokes. Red wines with soft tannins and pronounced acidity, such as young and fresh red wines, will be able to counterbalance the fatty flavor of the rabbit. Some examples of red wines that pair well with pan-roasted rabbit with artichokes are: Bardolino, Cabernet Franc, Merlot, Pinot Noir, Valpolicella.
Rosé Wines:
Rosé wines are a versatile choice that can be paired with a variety of dishes, including pan-roasted rabbit with artichokes. Rosé wines with good structure and pronounced acidity, such as still mountain rosé wines or still sea rosé wines, will be able to balance the rich and fatty flavor of the rabbit. Some examples of rosé wines that pair well with pan-roasted rabbit with artichokes are:
Cotes de Provence, Trentino Rosato, Pignoletto Rosato, Sangiovese Rosato, Cabernet Franc Rosato.
Ultimately, the best wine to pair with pan-roasted rabbit with artichokes is a wine that matches your personal taste. It is always advisable to try different wines to find the one you prefer.
FAQ (Questions and Answers)
Can I replace the artichokes with other vegetables?
Of course, you can replace the artichokes with other vegetables in the pan-roasted rabbit recipe. Some vegetables that pair well with rabbit include:
Potatoes: Potatoes will absorb the rabbit’s juices, becoming soft and flavorful.
Zucchini: Zucchini have a delicate flavor that pairs well with rabbit.
Peppers: Peppers add a spicy and aromatic flavor to the dish.
Onions: Onions give the dish a sweet and aromatic flavor.
Mushrooms: Mushrooms add a rich and earthy flavor to the dish.
