For the loin of rabbit
Fillet the rabbit loins from the saddle, season with salt and pepper and lightly fry in a frying pan with a dessert spoonful of oil. Set aside.
Brown the finely chopped onion in a saucepan in olive oil; add salt and the peppercorns, the bay leaf, and finally the vinegar and the rabbit loins, so that they are cooked along with the onion.
For the artichokes
Strip the artichokes, leaving the hearts for cooking; rub them with a piece of lemon to prevent them turning black.
Cut them into thin slices and lightly fry in olive oil in a frying pan. Season with salt and pepper and set aside.
Assembly of the dish
Slice up the rabbit loins and arrange on a plate, spoon the onion over the top, and put the Quely Rustic biscuits and the artichokes next to them.
Decorate with sprigs of rosemary.