- 6 potatoes, peeled and sliced 1/4 inch thick
- 2 onions, peeled and thinly sliced
- 5 sprigs rosemary, leaves stripped and finely chopped
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
- 1 (4 pound) rabbit, cleaned and cut into pieces
- 1 onion, diced
- 1 tablespoon chopped green olives
- 10 leaves fresh sage
- 1 teaspoon chopped fresh marjoram
- 6 baby artichokes, tips trimmed and tough outer leaves removed
- 1 teaspoon tomato paste
- 1 bunch fresh parsley, minced
- salt and freshly ground black pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish.
- Bake potatoes in the preheated oven until tender, about 45 minutes.
- Meanwhile, heat olive oil in a large skillet over high heat. Cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. Add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. Reduce heat to medium-low, cover and simmer for 30 minutes.
- Stir artichokes, tomato paste and parsley into skillet with rabbit. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.