Greek Rabbit Stew with Artichokes

1 2-3# rabbit, cut up
2 c white wine
1 c dried beans, soaked overnight
1/4 c olive oil
1 large onion, sliced thin
1 c all-purpose flour
6 artichokes, hearts and short stems only, halved
1 c coarsely chopped celery
salt and pepper
2 c chicken broth
2 T flour
Juice of 2 small lemons

Lightly salt the rabbit pieces. Boil the white wine until you can no longer smell alcohol (about 2-3 minutes), take off the heat and cool. Once it’s cool, add the rabbit and marinate overnight in the fridge.
The next day, take the meat out of the fridge, pat dry and let come to room temperature for at least 1/2 hour.
Preheat oven to 275 degrees.
Once the rabbit is ready, dredge it in the flour and brown it on all sides in the olive oil over medium heat in a dutch oven. Add onions, wine marinade, dried beans, and chicken broth. Salt & pepper to taste. Cover and bake in oven. Add water if necessary.
After 2 hours, stir and arrange to avoid sticking, and add celery and artichoke hearts. Cover and bake another 30 minutes.
Whisk together lemon juice and 2 T flour, and add in a few spoons full of the broth from rabbit. Then gently fold into the rabbit mix, and serve with fresh, crusty bread.