📂 Meat
#Meat
#Paleo
#Low Fat
Rabbit Roasted with Provençal Herbs and Artichokes
🍖 Roasted Rabbit: Mediterranean tradition low in fat. Aromatic white meat with fiber-rich artichokes. 🌿
🛒 Ingredients
- 1 Conejo troceado
- 6 Alcachofas frescas
- 4 Dientes de ajo
- 100ml de Vino blanco
- Tomillo y Romero
- AOVE
🍖 Roasted Rabbit with Artichokes: Tradition and Health
Rabbit is one of the most recommended white meats: low in saturated fat, rich in B12, and with easily assimilated proteins. Accompanied by artichokes, we create a dish that is a balm for the digestive and liver systems.
🌿 Aromas of the Countryside
- Without Excesses: The use of Provençal herbs allows reducing salt use without losing flavor.
- Purifying Artichokes: They provide cinarin, ideal for helping fat metabolism.
📝 Preparation Details
- Vegetable Preparation: Clean the artichokes by removing hard leaves until you reach the tender heart. Submerge them in water with lemon so they don't oxidize.
- Mediterranean Marinade: Season the rabbit and rub it with thyme, rosemary, and a bit of EVOO.
- Arrangement: In a clay or metal baking dish, place the rabbit, artichokes, and whole garlic cloves.
- Roasting and Steam: Roast at 350°F. At 20 minutes, pour the white wine. This will generate steam that keeps the meat extremely juicy.
- Finishing: Roast another 25 minutes until the rabbit has a uniform golden color.
Serve it with a garnish of roasted potatoes in the same juices.
