Coniglio alla Stimpirata con Carciofi
Sweet-and-sour rabbit with artichokes, celery and olives
A Sicilian sweet-and-sour rabbit version with artichokes, tomato, celery, capers and olives, finished with vinegar and sugar.
Sicily
The regional version.
A documented Sicilian artichoke-and-tomato version of rabbit alla stimpirata; vegetable combinations vary locally.
- Rabbit is browned before its gentle braise.
- This documented seasonal version includes artichokes and tomato.
- A final vinegar-and-sugar addition provides the agrodolce finish.
Technique: sweet-and-sour rabbit with artichokes, celery and olives
Add artichokes later so they retain their shape. Stimpirata recipes vary across Sicily; this is the tomato-and-artichoke version, not a claim that every version uses these vegetables.
The recipe
Coniglio alla Stimpirata con Carciofi
Ingredients
Main
Method
- 1
Trim artichokes, removing tough leaves and the choke. Hold the quarters briefly in water acidulated with lemon.
- 2
Dry rabbit pieces and brown them in batches in half the oil. Lift out and keep aside.
- 3
Soften onion and celery in remaining oil. Add olives, capers and tomato and simmer for 10 minutes.
- 4
Return rabbit and add 250 ml water. Cover and simmer gently for 40 minutes, turning occasionally.
- 5
Add drained artichokes and cook for another 15–20 minutes until rabbit is cooked through and artichokes tender.
- 6
Dissolve sugar in vinegar, add to the pot and cook uncovered for 5 minutes. Taste the sweet-sour balance before serving.
The version on this page
A documented Sicilian artichoke-and-tomato version of rabbit alla stimpirata; vegetable combinations vary locally.
- Rabbit is browned before its gentle braise.
- This documented seasonal version includes artichokes and tomato.
- A final vinegar-and-sugar addition provides the agrodolce finish.
Cooking it well
Add artichokes later so they retain their shape. Stimpirata recipes vary across Sicily; this is the tomato-and-artichoke version, not a claim that every version uses these vegetables.
Serving and planning
Serve with bread or boiled potatoes. Spoon the vegetables and sweet-sour sauce over the rabbit.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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