Peel the spring onions, the shallots and the garlic. Chop in to small cubes.
Trim the rabbit and season with salt. Heat a saucepan and colour the rabbit on both sides. Add 20g butter and deglaze with the white wine then brush the mustard on to the meat.
Add the spring onions, shallots, thyme, bay leaf and the garlic to the pan. Pour in a glass of water, cover and cook for 30 minutes.
Peel the artichokes and then cook in salted boiling water for 10 minutes. Drain.
Melt the rest of the butter in a frying then saute the artichokes. Season with salt and pepper and then serve with the rabbit. Add a little of the shallot, spring onion and mustard mixture to garnish.
«Remember to cut the garlic cloves in half and remove the green stem.»
Slow cooked leg of rabbit with traditional mustard, shallots and spring onions.