2 cups artichoke hearts, frozen and thawed, or canned and drained
1# rabbit strips
1 1/2 cups flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups dry yet mellow white wine, such as Chardonnay
1# rabbit strips
1 1/2 cups flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups dry yet mellow white wine, such as Chardonnay
Wine Chardonnay
1/2 lemon
Flat-leaf (Italian) parsley, to garnish (optional)
Pasta of choice, cooked according to package directions.
Cut the artichoke hearts in half lengthwise. Cut the rbbit into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the rabbit pieces in the flour.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the rabbit pieces out of the flour and arrange in the skillet. Sauté the for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve with pasta. Garnish, if desired, with finely chopped parsley.
1/2 lemon
Flat-leaf (Italian) parsley, to garnish (optional)
Pasta of choice, cooked according to package directions.
Cut the artichoke hearts in half lengthwise. Cut the rbbit into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the rabbit pieces in the flour.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the rabbit pieces out of the flour and arrange in the skillet. Sauté the for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve with pasta. Garnish, if desired, with finely chopped parsley.
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