Stewed Rabbit with Artichokes (Guiso de conejo con
alcachofas)
Four servings: Rabbit, cut into 8 pieces; 1/2 onion, finely
chopped; 3 garlic cloves; 100 g of spring beans (optional);
2 artichokes, cut into quarters and soaked in water with
some lemon juice; 1 red, or green, pepper (or both); 1 bay
leave; 2 hard-boiled eggs; a few cumin seeds; olive salt &
pepper.
Preparation: Heat some oil in a casserole to fry the rabbit
pieces to a brown color. Set it aside and start simmering
for 10 minutes the bay leave, the onion finely chopped, the
red pepper and the garlic cloves. Put again the rabbit,
sprinkle some paprika on the meat, and cover it all with the
chicken broth, stir it all again well, add the artichokes,
simmer for 20 minutes, and after this time, add the green
beans, and resume the cooking process for another 20
minutes.