Morsels of rabbit with olives, rosemary and crispy artichokes
Instructions
Brown the pieces of rabbit in a pan with oil, Rosemary, salt, pepper, garlic and chopped black olives to the knife; Deglaze with the wine and take it in kitchen with release juices and a little hot water, if any.
Apart from clean and cut into wedges the artichoke hearts; pass them in beaten egg and then in bread crumbs and fry them.
Serve the rabbit with artichokes.
Ingredients and dosing for 4 persons
- 300 g of rabbit
- 20 g of black olives
- 1 sprig of rosemary
- 2 artichokes
- 1 egg
- Breadcrumbs
- 1 clove of garlic
- 10 cl of white wine
- Olive oil
- Salt
- Pepper
- Frying oil