Method

• 1.
  Preheat the oven to 175°C.
• 2.
  Soak porcini mushrooms in 1 1/4 cups (310ml) boiling water for 10 minutes or until softened slightly. Drain the porcini, reserving liquid, and set aside. Strain the liquid through a sieve, discarding any grit, and set aside.
• 3.
  Place flour in a bowl and season with salt and pepper. Lightly dust the rabbit in the seasoned flour.
• 4.
  Heat 1 1/2 tbs oil in an flameproof casserole over medium-high heat. Cook the rabbit, turning, for 5 minutes or until browned all over. Add the wine and cook for 3 minutes or until slightly evaporated. Add the porcini and reserved soaking liquid, garlic and rosemary, then bring to the boil. Cover, place in the oven and cook for 45 minutes.
• 5.
  Add artichoke hearts to the casserole, cover and cook for a further 15 minutes or until rabbit is tender and cooked through.
• 6.
  Meanwhile, heat remaining 1 1/2 tbs oil in a frypan over high heat. Add Swiss brown mushrooms and cook for 5 minutes or until softened and golden, and all the liquid is absorbed, then season with sea salt and freshly ground black pepper.
• 7.
  To serve, divide rabbit among plates and top with Swiss brown mushrooms, artichoke hearts and cooking juices.