Rabbit Spiedini With Artichokes, Pancetta And Bay Leaves

Recipe adapted from Michael Tusk, Cotogna, San Francisco, CA

Rabbit Spiedini With Artichokes, Pancetta and Bay Leaves
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Rabbit Spiedini With Artichokes, Pancetta and Bay Leaves
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • ¼ cup dry white wine
  • Four thick rosemary sprigs (about 8 inches long)--leaves stripped and coarsely chopped, stems reserved
  • 1½ pounds skinless, boneless rabbit or chicken thighs, cut into 1½-inch cubes
  • 4 ounces pancetta, thinly sliced and cut into 1-inch squares
  • 8 jarred artichoke hearts, drained
  • 4 fresh or dried bay leaves
  • Salt and freshly ground pepper
  • Lemon wedges, for serving
  1. In a large bowl, combine the olive oil, white wine and rosemary leaves. Add the rabbit and toss well to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  2. Light a grill or preheat a grill pan over medium-high heat. Shaking off the excess marinade, thread the rabbit onto the rosemary stems, alternating occasionally with the pancetta, artichokes and bay leaves.
  3. Season the spiedini with salt and pepper. Grill over medium-high heat, turning occasionally, until the pancetta is crisp and the rabbit is just white throughout but still moist, about 6 minutes. Transfer the spiedini to plates and let rest for 2 minutes.
  4. Drizzle with olive oil and serve with lemon wedges. Suggested sides include roasted fingerling potatoes and wild arugula, or a chicory salad with pomegranate seeds.
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