Rabbit with artichokes and olives: the dish that will drive you crazy!
Hello, food lovers! Today I’m taking you on a flavor journey with a recipe that has literally won me over: rabbit with artichokes and olives. A dish that smells of home, of tradition, but with that touch of originality that makes it perfect for any occasion. Get ready to get your hands dirty because this recipe is a true hymn to conviviality!
An explosion of Mediterranean flavors
The rabbit, tender and succulent, pairs perfectly with the bold flavor of artichokes and the briny note of olives. A combination of flavors that evokes the Mediterranean, with its aromas and colors. For this recipe, I chose fresh seasonal artichokes, carefully cleaned and cut into wedges. The olives, strictly Taggiasca, add that touch of savoriness that enhances the rabbit’s flavor. Everything is slowly cooked in a pan with a drizzle of extra virgin olive oil, garlic, rosemary, and a glass of white wine. I hope you love this recipe as much as I did! Let me know in the comments if you try it and how it turned out for you. Until the next culinary adventure!
Here are more rabbit recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 323.27 (Kcal)
- Carbohydrates 12.57 (g) of which sugars 1.06 (g)
- Proteins 36.61 (g)
- Fat 11.92 (g) of which saturated 0.80 (g)of which unsaturated 0.51 (g)
- Fibers 5.20 (g)
- Sodium 258.44 (mg)
Indicative values for a portion of 250 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
- 2.2 lbs rabbit
- 1 clove Piacenza white garlic
- 4 artichokes
- 1/2 lemon
- 1/4 cup dry white wine
- 1 sprig rosemary
- as needed extra virgin olive oil
- 3 tbsps olives
- as needed salt
- as needed pepper
Tools
- High-sided casseroles STONELINE High Pan 28 cm with Lid, Non-Stick Pan, Large High-Sided Pan, Non-Stick Coating with Real Stone Particles, Induction, All Cooktops, Cream Color
Steps
Let’s start by cleaning the artichokes. Remove the outer leaves, trim the tip, and cut the hearts into quarters, then into strips. Put the artichokes in a bowl with cold water and the juice of half a lemon to prevent browning. Set aside.
Meanwhile, in a large pan, sauté the garlic in a drizzle of Evo oil, add the rosemary and rabbit, browning it well on all sides. Deglaze the meat with wine and when it has evaporated, add the artichokes. Reduce the heat to low and cover the pan with a lid.
Cook the rabbit for about 50 minutes, adding a few tablespoons of vegetable broth or water, if necessary. 10 minutes before the end of cooking, add the olives and adjust salt and pepper
Tips, variations, notes for rabbit with artichokes and olives
Rabbit with artichokes and olives is a versatile dish, open to various variations. If you don’t like Taggiasca olives, you can substitute them with green or black olives. For a more intense flavor, you can also add capers. And if you want an even richer dish, you can enrich it with potatoes or peas.
FAQ (Questions and Answers)
The secret to a perfect rabbit with artichokes and olives?
Slow cooking and a love for tradition. A little trick I learned from my grandmother is to add a pinch of chili pepper during cooking, to give the dish a touch of liveliness. And for an even more delicious result, you can serve the rabbit with rustic bread croutons, perfect for soaking up the tasty sauce.
