Rabbit stew in a nice white wine and mushroom sauce, with artichokes, sage and marjoram.

Cooking instructions: Cut rabbit into 12 medium sized chunks. You can ask your butcher to do this for you. Trim off the hard part of the artichokes. Cut the tender heart into quarters. Add the lemon juice in a bowl of water. Put in the quartered artichokes to prevent discoloration. Gently wash the mushrooms and cut them in quarters.Heat the oil in a large pan and fry the rabbit pieces, until golden. Add the chopped onions and cook for 7 minutes. Bring in the mushrooms; cover and cook for 5 more minutes. Then add olives, sage, marjoram, salt and pepper, tomato puree, wine and some stock. Stir well, cover and simmer for another 30 minutes, adding more stock if necessary.

To finish: Add the artichokes and parsley and simmer for 10 to 15 minutes more. Serve with fresh tagliatelle or with some polenta.