Garlic Rabbit with Artichokes
Season rabbit legs with salt and pepper well. Peel outer layers from garlic bulb and cut bulb into wedges. Heat olive oil in a Dutch oven and brown rabbit legs on all sides. Add garlic to the pot and saute briefly. Add herbs and deglaze pot with white wine. Add broth and simmer, covered, for about 20 minutes on medium heat.
Score tomatoes crosswise and blanch for 1 minute in boiling water, rinse in cold water and peel. Cut tomatoes in half. Drain artichokes. Add tomatoes, artichokes and olives to the rabbit and simmer for another 40 minutes. Season with salt and pepper and serve.