Before starting, as always, it's best to prepare all the ingredients we will use. Start by chopping the garlic into small pieces.

Next, chop the onion into small pieces. The smaller, the better, so it won't be noticeable.

Do the same with the green bell pepper after washing it, and grate the tomato. Set everything aside.

Peel and cut the artichokes, then rub them with lemon to prevent oxidation. This will keep them fresh until it's time to fry.

Heat the paella pan with a little oil and brown the rabbit pieces.

As they brown, remove them from the pan.

In the same oil, fry the artichokes. Once browned, remove and set aside.

Continue by browning the garlic. If necessary, add a little more oil and let it brown.

When it starts to color, add the onion and let it soften. Season with salt and pepper. You can add a little water to help it soften faster.

When it starts to color, add the bell pepper and mix. Adjust the salt if needed.

Stir a couple of times, let it soften a bit, then add the saffron and stir. Next, add the tomato and wine, adjust the salt, and add a teaspoon of sugar to reduce acidity. Let the alcohol and water evaporate.

Add the rice and stir for 5 minutes until the grains are golden.

Pour in the broth. From this point, do not stir the rice with a spatula, only with gentle back-and-forth movements.

Add the rabbit and artichokes, and let them cook with the rice. In theory, if you add twice as much broth as rice, plus a little more, it should be enough to cook. However, if you need to adjust, add hot broth, never cold, as it would stop the cooking process.

Once the rice is al dente, remove it from the heat, cover with newspaper, and let it rest for about 5 minutes. Some people finish it in the oven under the broiler, but that's up to personal preference.

Finally, bring the paella pan to the table and serve directly or portion onto plates.