This is one of those dishes “grandmother’s” dishes for which every family in our area has its own traditional recipe, and for which the stuffing may vary according to the season; the only indispensable ingredient is the “frittata”, a sort of thick omelette. Rabbit offal, sausages, vegetables, cheese, etc. can all be used as well. Clean the artichokes by removing the tougher outer petals and the outer part of the stalk, after having cut of a quite a lot of it. Cut them into wedges and put them to soak in a bowl of cold water in which you have squeezed ½ a lemon; after about 10 minutes drain them well. Heat 4 spoonfuls of olive oil in a heavy-bottomed pan, add the wedges of artichoke and sauté them until they soften, but without letting them brown. After 5 minutes, season with salt and pepper and continue cooking, adding 3 or 4 spoonfuls of water, for another 5 minutes. Prepare the “frittata”: beat the eggs seasoned with salt and pepper, heat 2 spoonfuls of olive oil in a frying pan and pour in the egg mixture, spread it out with a wooden spoon to cook well and turn the “frittata” over once, so that it is firm and cooked throughout. Preheat the oven to 180 °C. Wash and dry the rabbit, open it out and sprinkle the inside with salt. Lay the frittata in the centre and on top of it place the half-cooked artichokes mixed with the sausages, skinned and crushed with a fork (or another stuffing of your choice). Use your hands to give the stuffing a cylindrical shape, then wrap the rabbit meat around it, securing the edges with toothpicks and pressing firmly so that it adheres well. Lay the slices of pork belly on top so that they also cover the open ends; they will add flavour and tenderness to both the meat and the stuffing. Use kitchen string to tie the rabbit up lengthwise and widthwise, without pulling too tightly in order not to break the meat. Now remove the toothpicks and insert the sprigs of rosemary between the string and the pork belly. Pour 10 spoonfuls of olive oil into the roasting pan, place the stuffed rabbit in it and cook it in the oven for 45 to 50 minutes. During this time, check from time to time to see how it’s doing and baste with the juices in the pan. If you think it’s too dry, add a little white wine. When the rabbit is cooked and has browned nicely, take it out of the oven, leave to cool a bit and then carefully remove the string. You can take it to the table whole or cut into thick slices, however this latter “operation” should never be done while the meat is still very hot, otherwise it may easily fall apart. This dish is both rustic and sophisticated (also depending on the stuffing you use), and it’s so delicious that it definitely makes up for all the time and effort involved!