Ask your butcher to save you a farmed rabbit to make this hearty meal.
- 2 tblspns extra virgin olive oil, plus extra for drizzling
1 × 2kg rabbit, cut into 8 pieces
1 tblspn plain flour
4 cloves garlic, peeled
1 onion, sliced
200ml dry white wine
1.2 litres chicken stock
4 sprigs thyme
4 fresh bay leaves
650g fresh borlotti bean pods, podded (to yield 200g beans)
4 globe artichokes
1 lemon, halved and finely grated
Zest and juice of 1 lemon
Freshly ground white pepper
2 tblspns flat-leaf parsley leaves
Crusty bread, to serve
Heat the olive oil in a non-stick sauté pan, heavy-based saucepan or flame-proof casserole over high heat. Season the rabbit with salt and dust with flour. Fry the rabbit for 3-4 minutes or until golden.
Add the garlic and onion and cook for 1 minute, then add the wine and cook for a further 3-4 minutes or until reduced by half. Add the stock, thyme, bay leaves and borlotti beans. Once the mixture boils, reduce the heat to low and simmer, covered, for 20 minutes.
Meanwhile, prepare the artichokes, working one at a time. Strip down the outer leaves until you reveal the heart at the base. Peel the stem and base with a vegetable peeler to remove the outer green layer. Rub the artichoke quickly with the cut lemon or it will turn brown.
Chop the top off about halfway down the bulb of each artichoke. Use a dessert spoon to scoop out the fibrous
matter (choke) from inside the artichoke heart. Cut each artichoke in half lengthways, then rub with lemon again. Immediately add the artichokes to the pan.
Cover and cook for another 20 minutes or until the rabbit, beans and artichokes are tender. Remove and discard the thyme, then add a few grinds of pepper, a drizzle of olive oil and the parsley. Stir in the lemon zest and juice, then serve with crusty bread.