RABBIT STEW

1 rabbit, 2 kilos, cut into portions

1/2 cup olive oil

1 onion, peeled and chopped

1 cup dry white wine

1 tsp oregano

1 kilogram of baby onions, peeled 

6 baby artichokes, leaves, and chokes discarded 

1 cup tomato juice 

Salt and pepper to taste 

1 tbsp lemon juice

Saute the rabbit in olive oil until golden on all sides add the chopped onion and simmer for 2 minutes. Pour in the wine and simmer until the alcohol evaporates, sprinkle with oregano.  Season to taste add the baby onions and a cup of water.  Cover the saucepan and allow the rabbit to cook for 30 minutes until tender.

Add the artichokes, the tomato juice, and a cup of hot water and simmer until the vegetables are soft. 

Just before serving pour in the lemon juice. Serve piping hot sprinkled with freshly ground black pepper.