Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme by chef Ludovic Aillaud

A wonderful recipe... Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme is a creation of the chef Ludovic Aillaud from l'Epicurien restaurant in Aix-En-Provence.
By Ludovic Aillaud

Serves 4

Preparation Time: 45 minutes

Cooking Time: 20 minutes

Ingredients

  • 2 free-range rabbit saddles
  • 200 g Picholines olives (black or Niçoise olives)
  • 8 baby purple artichokes
  • a few stalks of fresh thyme
  • 200 ml chicken stock
  • 4 cloves of garlic
  • 1 shallot
  • olive oil
  • salt, pepper

Method

  1. Bone the rabbit saddles by carefully removing the spine and rib bones, and separate the two halves.
  2. Pit the olives and chop finely.
  3. Spread out the belly flaps, rub with the inside of a crushed garlic clove then cover with the chopped olives and a few thyme leaves, season with salt and freshly ground pepper.
  4. Wrap the saddles taking care to cover the olives in order to make a cylinder, and tightly wrap with aluminum foil. Cook for 20 minutes - either steam or boil in 90°C water, and leave to cool. Then remove the foil and finely slice just before serving.
  5. Prepare the artichokes, (30 minutes):
  6. With a sharp knife, remove the leaves, keeping just the heart and the stem (3cm).
  7. Remove also the choke (inedible fuzzy part).
  8. Put some olive oil in a pan, and then fry the artichokes, the finely sliced shallot, the crushed olive cloves and the thyme branches.
  9. Add the chicken stock, cover and leave to simmer until soft.

Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme by chef Ludovic Aillaud
Provence Recipe : Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme by chef Ludovic Aillaud
Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme
Photographie : José Nicolas

Latest articles

Fruidoraix Nougat Eggs for Easter!

Fruidoraix Nougat Eggs for Easter!

Calling all chocolate addicts! Founded in 1880 in Eguilles in the heart of Aix country and specialized in calissons, Fruidoraix also offers many other treats such as chocolate, or unusually flavored nougat... Indulge yourself!
The L’OCCITANE Plant Expertise Laboratory

The L’OCCITANE Plant Expertise Laboratory

At L'OCCITANE, everything starts with nature. Our Plant Expertise Laboratory, that develops new plant extracts each year, perfectly embodies this commitment. Follow our guided tour behind the scenes of natural cosmetics.
L’OCCITANE Sight Award 2014

L’OCCITANE Sight Award 2014

Awarded every two years by the L’OCCITANE Foundation, L’OCCITANE Sight Award – with a value of 50,000 Euros - is designed to reward the work of an ophthalmologist against avoidable blindness in developing countries. So who is the lucky winner this year?