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Ingredients
- 1 rabbit of 1 kg cut in 4 or 8 pieces
- 1 clove of garlic
- 1 laurel leaf
- 10 black pepper grains
- 500 gr of onions
- 1 red tomatoe
- 5 tender artichokes
- 50 gr of sherry vinegar
- 1 teaspoon of sugar
- 150 cc of vegetal stock
Wash and dry the rabbit.
Cut the vegetables in brunoise and add the laurel and pepper. Prepare the tomatoe without skins and seeds and cut it in dices. Once polished the artichokes, slice 3 of them thin and place them in a saucepan covered with oil and cook them very slowly during 20 minutes.
Brown the rabbit with oil and the clove of garlic in an earthenware casserole together with the frying oil, add the onion and then the tomatoe. When all together is soft, add the vinegar, the sugar and the stock. Place the artichokes all around and finish cooking it in the oven at a low temperature.
Slice the other two artichokes very thinly and fry them in a very hot oil until they are crunchy.
Place
the rabbit in a serving dish with the artichokes all around and garnish
with the crunchy artichokes.
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Pitágoras, 30 2ª - 08224 Terrassa - Barcelona - Espanya Tel: 00 34 93 780 97 98 - info@egormand.com - www.egormand.com |