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1
Trim baby artichoke: Bend back green outer leaves and snap them off at base until remaining leaves are half green (at the top) and half yellow (at the bottom).
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2
Trim stem ends and cut across top of each artichoke at point where yellow meets green (about 1/2 inch from top).
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3
In nonstick 12-inch skillet, heat 1/2 inch salted water to boiling over medium-high heat.
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4
Add artichokes; reduce heat to medium-low and cook, covered, 12 minutes or until artichokes are fork-tender.
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5
Drain artichokes in colander; cool until easy to handle.
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6
Cut each baby artichoke lengthwise into quarters.
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7
Do not discard center portion.
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8
Meanwhile, if veal cutlets are large, cut each crosswise in half.
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9
If necessary, with meat mallet, pound cutlets to even 1/8-inch thickness.
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10
From lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice.
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11
In same skillet, heat 1 teaspoon oil over medium-high heat until hot but not smoking.
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12
Add half of cutlets; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook 2 minutes or until they just lose their pink color throughout, turning over once.
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13
Transfer cutlets to platter and keep warm.
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14
Repeat with remaining cutlets, 1 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper (reduce heat to medium if cutlets are browning too quickly).
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15
To same skillet, add shallots and 1/2 cup water, and cook over medium heat 1 minute.
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16
In cup, mix broth and flour.
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17
Increase heat to medium-high; add broth mixture and lemon peel, and boil 1 minute or until slightly thickened.
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18
Add artichokes, tarragon, and lemon juice, and cook 1 minute to heat through, stirring gently.
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19
To serve, spoon artichokes with sauce over veal on platter.
