Rabbit with Artichokes and Black Olives

AIA reveals the delicate recipe for rabbit with artichokes and black olives!

1 package of AIA Rabbit Parts

2 cloves of garlic

4 artichokes

Half a lemon

1 sprig of rosemary

1/2 glass of still white wine

2 tablespoons of Gaeta olives

Extra virgin olive oil

Salt

Pepper

Description

The recipe we propose today is not only easy to prepare but also enveloping and very delicate: it is rabbit with artichokes and black olives. This preparation is ideal to be served on the occasion of a dinner with friends or a Sunday lunch and will make you look like real chefs in a few simple steps.

Here is the complete recipe for rabbit with artichokes and black olives!

Procedure

First of all, clean the artichokes, peel them from the outer leaves, remove the tip and cut the hearts into four. Place the artichokes in a bowl with cold water and half a lemon so they do not darken.

In the meantime, in a large pan, fry the garlic in a drizzle of extra virgin olive oil, add the rosemary and the AIA rabbit and brown it well on all sides. Deglaze the meat with the wine and when the alcohol has evaporated, add the artichokes. Lower the heat to a minimum and cover.

Stew the rabbit for about 50 minutes, adding a few tablespoons of broth or water if necessary. 10 minutes before the end of cooking, add the olives and adjust with salt and pepper.

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