Rabbit With Artichokes

Preparation:

Preparation: Clean the artichokes, cut them into quarters and keep them in water acidulated with lemon juice. Put the rabbit pieces, washed and dried, in a pan with the oil, the garlic cloves and the rosemary. Brown well for 10-15 minutes, then add the white wine; let it evaporate and dilute with the broth. Cover with a lid and continue cooking over medium heat, season with salt and pepper. After about half an hour, add the artichokes and finish cooking with the pan covered.