For the watercress purée, blanche the two bunches of watercress in boiling salted water for one minute, then refresh in ice cold water. Blend with a little chicken stock and season with salt and white pepper. Set aside.
Warm the almonds in a pan. Blanch the carrots and fennel, then refresh as for the watercress. Check the rabbit is cooked, then lift out and drain. Rapidly reduce down the rabbit cooking liquor to make the sauce. Add the lemon verbena and check the seasoning. Keep warm. Cook the globe artichoke in lemon juice and water. Place the carrots and fennel in warmed butter and season. Next place the rabbit onto a hot plate.
Spoon the hot buttered vegetables around, add a little chilled butter to the reduced stock and check the seasoning. Pass through a sieve over the rabbit and serve immediately with a shot of the watercress pureé and a few garden herbs for garnish.