Rabbit with artichokes, broad beans and bread

Ingredients

For 1 serving

• Rabbit160 g
• Artichokes1
• Broad beans100 g
• Spring onions1
• Mintto taste
• Vegetable broth150 ml
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: March – May

Method

1. Prepare the artichoke: pull off the tough outer leaves until you reach the pale ones, cut off the tip, peel the stalk, halve it, remove the hairy choke and cut it into 8 wedges. Thinly slice the spring onion and pod the broad beans, also slipping off their skins if they're large.
2. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper. Heat the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden on all sides.
3. Add the spring onion, artichoke and vegetable stock, cover and cook over low heat for 30 minutes, turning now and then.
4. Add the broad beans and torn mint leaves and cook for another 10 minutes, until the beans are tender and the liquid has reduced.
5. Serve the rabbit with the vegetables and the bread.