2 (3½- to 4-pound) whole rabbits, cut into 4 pieces (reserve backs for another use)
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup chopped white onion
½ cup chopped carrot
⅓ cup chopped celery
2 tablespoons all-purpose flour
4 cups chicken broth
⅔ cup dry white wine
1 (9-ounce) package frozen artichoke hearts, thawed and halved
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice
1 lemon, sliced
2 sprigs fresh thyme
1 bay leaf
Instructions
Preheat oven to 400°.
In a small bowl, cover mushrooms with hot water. Let stand for 10 minutes.
Heat a cast-iron braiser over medium-high heat. Add oil and butter. Sprinkle both sides of rabbit with salt and pepper. Add half of rabbit to pot; cook until browned, 3 to 4 minutes per side. Remove from pot, and set aside. Repeat with remaining rabbit.
Reduce heat to medium. Add onion, carrot, and celery to braiser; scrape browned bits from bottom of pot with a wooden spoon. Sauté, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Stir in flour; cook until flour is absorbed by vegetables, about 1 minute. Add broth and wine; bring to a boil, stirring until liquid just thickens, about 45 seconds.
Return rabbit to pot. Add mushrooms, artichokes, tarragon, lemon juice, lemon slices, thyme, and bay leaf. Cover with lid.
Bake until a food thermometer inserted in thickest portion of rabbit registers 160°, about 20 minutes. Serve immediately.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/rabbit-fricassee-artichokes-recipe/