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Joachim Splichal
Wienerschnitzel Of Artichoke With Roasted Rabbit Loin And Chive Vinaigrette
Recipe by Joachim Splichal of Patina

Yield: Serves 4

Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground white pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 tablespoons finely chopped chives

In a small bowl, whisk the balsamic vinegar with salt and pepper, to taste. Add the oil in a thin stream, whisking all the time, until the mixture is emulsified. If the vinaigrette is too thick, add a little water to thin it down, 1 teaspoonful at a time. Add the shallot and chives, stir to mix, and set aside.

Artichoke "Wienerschnitzels"

  • 8 large artichokes, trimmed into bottoms
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil

In a large steel saucepan, bring a generous amount of lightly salted water to a boil. Add the lemon juice and artichoke bottoms and cook for about 25 minutes, until the artichokes are tender but still have a little "bite." Drain and cool. Slice 4 of the artichoke bottoms crosswise into four 1/4-inch slices. On a lightly oiled baking sheet, make the first "wienerschnitzel" by overlapping 4 of the artichoke slices in an oval, trying to create as flat a surface as possible. Repeat with the remaining slices until you have 4 separate ovals.

In a food processor fitted with the metal blade or in a blender, process the remaining 4 artichoke bottoms until very smooth, slowly adding the oil in a thin stream. Spread some of this mousse evenly over each of the 4 artichoke ovals, filling in the holes, and flatten the tops with a spatula. Set the "wienerschnitzels" aside on the baking sheet, covered with plastic wrap, until you are ready to assemble the dish.

Rabbit

  • 4 rabbit loins
  • Salt and freshly ground white pepper
  • 2 tablespoons unsalted butter

Preheat a broiler to high heat to be ready for cooking the wienerschnitzels. Season the rabbit loins with salt and pepper, to taste. In a large sauté pan, melt the butter over medium-high heat. Sauté the rabbit loins for about 4 to 6 minutes, using kitchen tongs to turn and brown evenly on all sides, until they are golden on the outside and medium-rare inside. Cover and keep warm while you finish the dish.

Assembly

  • The reserved artichoke wienerschnitzels
  • 1/4 cup fresh white bread crumbs, ground very fine
  • The reserved vinaigrette

Sprinkle the breadcrumbs evenly over each of the 4 artichoke wienerschnitzels. Place the pan under the hot broiler and grill until the bread crumbs are golden brown, watching carefully so that they do not burn. Using a flat-ended spatula, carefully transfer 1 of the wienerschnitzels to each of 4 heated appetizer plates. Slice the rabbit loins into 1/4-inch-thick slices and fan out a quarter of the slices in a semi circle opposite each wienerschnitzel. Spoon a couple of tablespoons of the vinaigrette over the rabbit and serve immediately.


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