Preheat the oven to 180C/350F/gas 4.
Place the flour onto a plate or shallow dish and coat the rabbit pieces, dusting off any excess.
Heat the lard in the frying pan, add the rabbit pieces and fry until golden-brown all over. You will need to do this in batches, transferring each batch to a shallow dish. Set aside.
Place the oil in the casserole and heat up before adding the onions, carrots and Jerusalem artichokes (if using) and continue to sauté on a moderate heat for a few minutes.
Pour in the wine and stock and bring to the boil. Stir in the rabbit joints and remaining ingredients then transfer to the oven and cook for 1½ hours, or until the rabbit is tender.
Using the slotted spoon transfer the rabbit joints to a board and separate all the meat from the bones.
Return the rabbit meat to the casserole and stir into the filling ingredients. Spoon the filling into the pie dish and top with the halved hard-boiled eggs and artichoke hearts. Place the whole hard-boiled egg upright in the centre of the filling. This will help to keep the pastry from sinking into the filling while cooking.
To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.
Add the butter and lard and then rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolk into a cup and add the ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap in clingfilm and place in the fridge for 30 minutes.
Remove from the fridge and place on a lightly floured work surface. Roll the pastry out until it is slightly larger than the pie dish.
Brush the edges of the pie dish with beaten egg.
Gently drape the pastry over the dish, pressing firmly onto the edges. Crimp with your fingers and cut away any overhanging pastry.
Make a hole in the centre of the pie to reveal the top of the central egg and use any remaining pastry to cut shapes to decorate the top of the pie which you can stick to the pie top with beaten egg.
Glaze the pastry with the beaten egg.
Place in the oven and bake for 30 minutes, or until the pastry is cooked through and golden-brown.
Serve immediately.
