Dredge veal with flour; shake off excess. Heat butter in medium skillet, add veal and saute until golden brown and cooked. Transfer to heated platter. Add mushrooms to skillet and saute 1 to 2 minutes. Stir in artichoke hearts, stock, wine, lemon juice, salt and pepper to taste and let cook until sauce is reduced slightly, stirring occasionally. Return veal to skillet and warm through. Serve immediately.
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