Rabbit and Artichokes with Saffron

Rabbit with artichokes and saffron is a flavorful dish and a great way to pair meat and vegetables with a touch of exotic spice. Here’s how to prepare it:

Ingredients

• 1 rabbit cut into pieces
• 6 artichokes
• 1 packet of saffron
• 1 onion
• 2 cloves of garlic
• 1 glass of white wine
• Chicken or vegetable broth, as needed
• Flour, as needed to flour the rabbit pieces
• Extra virgin olive oil
• Salt and pepper, to taste
• Chopped parsley (for garnish)
• Lemon juice

Preparation

1. Start by cleaning the artichokes: remove the tougher outer leaves, the tips, and the inner hay, then cut them into wedges and put them in acidulated water with lemon juice to prevent browning.

2. In a large pan, heat the oil and add the finely chopped onion and crushed garlic cloves.

3. Flour the rabbit pieces and once the onion becomes translucent, add them to the pan to brown well on all sides.

4. Deglaze with the glass of white wine and let the alcohol evaporate.

5. Add the drained artichokes, saffron dissolved in a little hot broth and season with salt and pepper. Cover the pan and cook over medium-low heat for about 40 minutes, adding broth as needed to prevent the sauce from drying out too much.

6. The dish is ready when the rabbit and artichokes are tender and the sauce has reached the desired consistency.

7. Serve the rabbit and artichokes sprinkled with fresh chopped parsley.

Curiosity

Saffron, in addition to providing a distinctive taste and a beautiful golden color to dishes, has been appreciated since ancient times for its numerous properties, including being a powerful antioxidant. It matches perfectly with delicate meats such as rabbit and with artichokes, creating a blend of flavors typical of Mediterranean cuisine but with that “magical” touch provided by saffron.