Preheat the oven to 180°C.
Coat the rabbit pieces in flour and dust off the excess.
Melt lard in an ovenproof dish and fry rabbit for 5 minutes until browned.
Add onions, carrots, and sliced artichokes to the dish and fry briefly.
Stir in wine, stock, and remaining filling ingredients and bring to a boil.
Bake in the oven for 90 minutes until the rabbit is tender.
Transfer the filling to a pie dish and top with boiled eggs and artichoke hearts.
Roll out the pastry and drape it over the dish, pressing the edges to seal.
Trim the edges, cut a cross in the center, and glaze with beaten egg.
Bake for 25 minutes until the pastry is golden brown.