Get it all on this Recipe...
Servings
4
Preparation Time
45 mn
Cooking Time
25 minutes
Recommended Wine
Côtes de Provence rosé
Ingredients
- 2 livers of young rabbits
- 12 purple artichokes
- 1 rabbit stuffing
- 1 egg
- 3 1/3 oz. olive oil
- 16 garlic cloves
- 5 1/2 oz. carrots
- 1 onion
- 8 crystallized tomatoes
- 1 savory bouquet of herbs
- 3 1/2 oz. shallot
- 2 cups white wine
- 1 bunch chervil
Preparation Instructions
1
Remove the leaves from the artichokes.
2
Chop the liver of the young rabbits and season with salt, pepper, and shallot.
3
Add a beaten egg and a spoon of chopped chervil.
4
Stuff the artichokes and cover with oil and wine.
Restaurant Name
Chef Name
Artichokes in barigoule of lapereau with garlic
Remove the leaves from the artichokes and turn the bottom while keeping the tail. Chop the liver of the rabbit with a shallot, season salt and pepper. Add a beaten egg and a spoon to soup of chopped chervil. Dig the artichokes, spread the oil sump filter, stuff funds of liver and envelop oil sump filter.
2672 votesReviews (13)
byShiela, July 25, 2012
This is really an easy recipe. I was searching this recipe for long time then my friend recommended this site. Luckily I found what I'm looking for. My cousin made this recipe before and its very easy.
byRoadelle, June 6, 2012
An easy recipe that can be done by a novice like me! And to think that the ingredients here are available anywhere in my country and is cheap! I thought it was difficult as the other recipes I tried! Really a must try recipe for a family!
byJanice, June 5, 2012
Absolutely brilliant! I used this recipe in a rabbit cook off for with my sisters this past Mother's day and came first. Not bad for a French dish in the middle of Chicago. Two thumbs up!
byJillian, June 4, 2012
This one is an easy to make recipe that made me say "no sweat". lol Though it was easy it is tasty, yummy and tempting. I never thought that a healthy and delicious dish is that easy. I can make this dish even a million times lol
byKelly, June 3, 2012
Love it!! Even though this dish is not that cheap, it is all worth it! Love the blending of the recipes, it definitely goes well with each other. I also love the taste of rabbit liver in it. I think it is really the ingredient the boasts the flavor of this dish! Thumbs up for it!
byEarlene Mateer, May 19, 2012
What is this? I’m sorry for my feedback but I’m just telling the truth. I mean, what is this recipe all about? Is this some kind of a salad? I’m very much confused. The instructions are not clear enough for me to understand.
byJenna, May 2, 2012
The instruction is not very specific. I had a very hard time following this recipe. In the end, I made a different recipe.
byCorinne Brim, April 17, 2012
even if the procedures are displayed in english, I had a hard time following the video for this recipe. I thought I could use it to my advantage, but I was wrong. It's like the video is distracting me, rather than serving as a guide.
byjohnsonwhite, April 9, 2012
What a fine and classy dish. This is amazing. While I was watching the video, I didn’t notice that my saliva is coming out from my mouth... lolz. Anyway, This is amazing.
byLouie, April 7, 2012
I like to add more garlic on meat rabbit for it gives great aroma and flavorful taste. Concerning our health, garlic is good for the heart. What I like about the recipe is when the meat wraps the tomato, it made the dish juicier.
byFatima, March 14, 2012
I like this recipe! Very rare! Now, I am beginning to like meat rabbit. What makes the recipe booming on its taste -- is the GARLIC. Not only that, the liver really taste so delicious. I will cook this again.
byMonnette, March 8, 2012
No matter how I try to translate the video into an English one, I did it to no success. I don’t understand French and the chef is talking too fast anyway for me to catch single word from him. It is so frustrating repeating it again to know the exact procedure of the dish. Really disappointing!
byAllison, February 29, 2012
I developed a liking to rabbit meat because of this recipe. Its flavor is enhanced by the artichoke and the other herbs and spices. I also enjoyed preparing this recipe because of its simplicity.
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