Veal Strips with Artichokes

If you prefer to protect your hands, wear plastic gloves while prepping the artichokes as they can make your hands and fingers turn temporarily black.  Remove the outer tough leaves from each artichoke, until you arrive at the inner, soft core. 
Using a sharp chef's knife, cut the leaves in half, beginning from the center of the leaves and working upwards towards the sharp edges of the leaves.  Work clockwise to cut through all of the leaves, and don't cut directly through the entire bulb in order to preserve softer leaves you might not see if you cut straight through the vegetable.  At this point, you can focus on the stem, either removing the entire stem, or leaving a 5cm piece attached. 
Should you prefer to leave the stem attached, be sure to remove the outer layer which is tough and bitter.   Cut the entire remaining artichoke in half, and using a butter knife or the end of a potato peeler (the blunt end), remove the inner fluff located on top of the artichoke heart. 
Cut each half in four pieces, and immediately place into bowl of cold water mixed with lemon juice (to prevent browning), for which you can use the inside of the lemon in the recipe calling for lemon zest (see above).

Heat olive oil in a medium sauté' pan over medium heat and add the garlic, allowing the garlic to brown slightly. Add the sliced artichoke pieces, and allow to cook for approximately 5 minutes.   Remove the garlic clove, and set aside.  
On a clean cutting board, separate the veal into long strips, and coat well with the flour on the plate. 
In another medium sauté pan, heat a little olive oil and 2 tablespoons of butter.  When heated through, add the coated veal strips. 
Allow to cook over a medium-high heat, turning frequently to allow thorough cooking.  Add white cooking wine, and allow to evaporate.  
Add the cooked artichokes pieces in their sauce, and adjust to taste with salt and pepper.  
Add the lemon or ginger zest, and diced parsley.

If you prefer to create additional sauce, simply add a ladleful of either water or vegetable broth directly to the cooked meat. 
As there is already flour and butter included in the pan juices, the sauce will bind together naturally, without the addition of any thickeners.  

Adjust the veal for salt, and serve warm with the pan juices and sauce.