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Rabbit stew with artichokes, peas & thyme

Name: Rabbit stew with artichokes, peas & thyme
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.1 kg rabbit, jointed; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 500 ml light chicken stock; 300 g prepared artichoke hearts, quartered; 250 g peas; 6 sprigs fresh thyme; 15 g fresh thyme

A seasonal Mediterranean recipe centred on rabbit stew with artichokes, peas & thyme. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

1.1 kgrabbit, jointed
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
500 mllight chicken stock
300 gprepared artichoke hearts, quartered
250 gpeas
6 sprigsfresh thyme
15 gfresh thyme

Preparation

Method

01
Cut rabbit, jointed and prepared artichoke hearts, quartered and peas into even pieces. Measure the remaining ingredients and reserve fresh thyme.
02
Heat the olive oil in a wide casserole. Soften the onion and garlic for 8–10 minutes, then add light chicken stock.
03
Brown rabbit, jointed when applicable. Add prepared artichoke hearts, quartered and peas and the measured stock or tomato; bring to a gentle simmer.
04
Cook gently for 30–45 minutes, until tender and lightly saucy. Add delicate greens, citrus, olives or herbs near the end.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.