Line a small bowl with plastic wrap, lightly butter the surface, and gently crack an egg into it. Fold the edges of the wrap to close it securely, making sure the egg white covers the yolk. Cook in boiling water for 4 minutes. Set aside.

Clean the artichoke, removing the choke and the tougher outer leaves. Slice the artichokes thinly and soak them in water with lemon juice to prevent browning. Clean and finely chop the onion, then sauté it in a pan with a drizzle of olive oil. Add the well-drained artichokes, cook until softened, then add the rabbit meat and sear it on all sides for a few minutes.

Deglaze with dry white wine and let the alcohol evaporate. Season with salt and pepper, and continue cooking until both the artichokes and the meat are tender.

Cook the pasta in plenty of salted water, drain, and toss it in the pan with the sauce. Plate by forming a nest with the tagliatelle, add the artichokes and rabbit meat, and top with the soft-cooked egg.