Ingredients:

2 lbs. veal scallops (each about ⅛ inch thick) 1kg
All-purpose flour seasoned with salt and pepper for dredging veal
2 tablespoons olive oil 30ml
4 tablespoons butter 60ml
¼ cup fresh lemon juice 60ml
1 cup chicken broth 250ml
1 (6 oz) jar marinated artichoke hearts, drained, (170ml)
cut lengthwise into ¼ inch thick slices
Salt and freshly ground pepper to taste

Instructions

Dredge the veal in the flour, shaking off the excess.In a large heavy skillet heat the oil and 2 tablespoons (30ml) of the butter over medium-high heat.Add veal and sauté until just cooked through, about 1 minute per side.Place cooked veal on platter and keep warm.To the skillet add the lemon juice and broth simmer the mixture, stirring and scraping up the brown bits, for 2 minutes.
Add the artichokes, and simmer the sauce for 2 minutes.Remove the pan from heat and mix in remaining 2 tablespoons (30ml) butter.Season the sauce with salt and pepper.Spoon sauce over veal scallops and serve.