1 TBS butter
3 TBS olive oil, divided
1 lb. veal scallopini (less than 1/4 inch thick)
1/2 cup flour
salt and pepper
2 TBS lemon juice, freshly squeezed
1/2 cup chicken stock
18 oz. frozen artichokes, thawed and halved lengthwise
1 tsp capers, rinsed and drained
2 cloves garlic, pressed
1 TBS lemon zest
4 TBS parsley, finely chopped
Dry scallopini by pattting with a paper towel. Dredge scallopini in flour that has been salted and peppered.
Add 1 TBS butter and 1 TBS olive oil in a large skillet. Heat over medium high heat. Add scallopini in batches, cooking 2 minutes per side. Transfer to a plate.
Add the remaining olive oil, lemon juice and chicken broth to the pan and deglaze pan. Cook for 1 minute over medium heat. Add artichokes, garlic, lemon zest and capers. Cover and cook for 2-3 minutes. Uncover and cook until artichokes are brown, about 4-5 minutes. Serve artichokes on top of veal.