This rabbit with potatoes and artichokes with its two-step cooking process is now my dad’s specialty (after tripe!) and is a memory from a family friend. It’s now also one of our favorite main courses, and this time I decided to try to replicate it… you can’t imagine how good it is!
What do you think about trying to cook it??? It’s really simple!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Easter
Ingredients
- 1 whole rabbit, raw (in pieces)
- 6 potatoes (yellow flesh)
- 10.5 oz artichoke hearts (frozen)
- 1 glass extra virgin olive oil
- 1 glass water
- 1 glass dry white wine
- to taste salt
- to taste pepper
- 2 sprigs rosemary
- 2 cloves garlic
Useful Tools
- 1 Casserole
- 1 Baking Pan
Procedure
Cooking this succulent rabbit with potatoes and artichokes is really simple, it just requires a little patience.
Get a casserole with a lid suitable for both stovetop and oven, or a baking pan and some aluminum foil to serve as a cover.
Salt the rabbit well, cut into pieces, and place it in the casserole (or baking pan). Peel and cut the potatoes into large wedges and place them in the casserole; then add the garlic cloves and frozen artichoke hearts.
Drizzle everything with the mixture of water, extra virgin olive oil, and wine (make sure it’s dry!) until the ingredients are covered, also add the rosemary and a sprinkle of pepper if you like, and place the pot on the stove.
Let it simmer over medium/low heat for about 30 minutes to reduce the liquid a bit, then cover and cook for about another 10 minutes. Meanwhile, preheat the oven to 356°F.
Place the casserole (or the baking pan) with the lid in the oven for about 45 minutes, depending on the amount of ingredients you’ve used and the size of the meat.
Check from time to time and, towards the end of cooking, uncover so it browns a bit.
The meat will remain moist and juicy, and the potatoes and artichokes will be tender.
Serve hot with slices of unsalted Tuscan bread.
Freezer Storage
Freezer Storage
Place the meat pieces and the sauce in a container, seal tightly, and store in the freezer for a few weeks. Thaw and heat in a casserole with pre-cooked roasted potatoes.
