Veal should be in very
thin pieces - flatten if needed. Cut into 4-inch servings and dredge in flour
(put flour onto dinner plate and coat veal thinly).
Sauté sliced mushrooms in olive
oil and remove to a dish. Brown veal quickly in same pan, turning to brown both
sides. Remove to serving platter and keep warm in 170°F
oven. Add Marsala wine to pan drippings, season with salt and pepper to taste.
Return mushrooms to pan, add artichoke hearts. Cover and simmer for five minutes
over low flame.
Pour mushrooms and artichoke
hearts over veal on serving platter; top with thinly sliced lemon and serve with
rice or orzo (pasta) and sugar snap peas.