2 Veal chops (bone-in, approx. 8 oz. ea)
1 T butter
1/2 C heavy cream
1/3 C marinated artichoke hearts, chopped
Salt & pepper to taste
1/2 t ground nutmeg

Heat a heavy pan to very hot. Add veal chops (dry, do not fry in any oil) and sear on both sides until browned. About 2-3 minutes a side. Remove from pan and set aside.

Reduce the heat to medium and pour half the cream into the pan while stirring. Be sure to scrape up all the brown bits left from the searing. This is where alot of the flavor is. Next add the chopped artichoke hearts and stir for a couple of minutes. Then add the rest of the cream, a little salt and pepper, and the veal chops. The sauce should simmer for about 7-8 minutes while the veal chops finish cooking and the sauce slowly thickens. Be careful not to overheat the sauce or it will separate and turn into a mess. Place the chops on a plate and then finish the sauce with the butter and nutmeg. Stir in quickly and pour sauce over the chops.