A nice traditional dish for us meat eaters.
1 rabbit about 1200/1500 gr
8 or 9 artichokes fresh or frozen
4 or 5 small onions
Large glass of red wine
Juice of 2 lemons
1 scant tablespoon of plain flour
S & P
Heat the olive oil in the pan and throw in the portions of rabbit, keeping heat high, saute them till all sides have changed colour. Add the glass of wine and allow to evaporate slightly, stirring occasionally. Add the onions, S & P, a glass of water, cover, reduce the heat to a gentle simmer and leave to cook.
When the meat is cooked, add the chunked artichokes and allow to soften. Mix the lemon juice with the flour, add to this, a couple of tablespoons of the liquid from the pan, mixing well. Return this mixture to the pan and cook for a couple of minutes further. Serve with rice or boiled potatoes, with dako on the side.