Veal Cutlets with Artichokes

Method

1. Cut the artichokes into julienne strips and soak them in lemon water.
2. Dry the artichokes well.
3. Heat extra-virgin olive oil in a pan with a clove of garlic, a couple of mint leaves, salt, pepper, and chili pepper.
4. Add the artichokes and sauté over high heat until browned and slightly crunchy outside.
5. Add a knob of butter, mix, then remove the artichokes and set aside.
6. Lightly flour the veal cutlets on both sides.
7. In another pan, heat extra-virgin olive oil and a knob of butter with a few sage leaves.
8. Cook the floured veal cutlets, turning once, over moderate heat; do not let them color (keep them pale).
9. Add white wine and a little stock (or just wine) and let the alcohol evaporate.
10. Season with a pinch of salt.
11. Plate the cutlets and garnish with the sautéed artichokes.
12. In the same pan, add white pepper and a knob of butter, then off the heat, swirl to emulsify the sauce.
13. Pour the sauce over the cutlets and serve.