<http://schema.org/recipeInstructions>
" 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). Trim stem ends and cut across top of each artichoke at point where yellow meets green (about 1/2 inch from top). In nonstick 12-inch skillet, heat 1/2 inch salted water to boiling over medium-high heat. Add artichokes; reduce heat to medium-low and cook, covered, 12 minutes or until artichokes are fork-tender. Drain artichokes in colander; cool until easy to handle. Cut each baby artichoke lengthwise into quarters. Do not discard center portion. Meanwhile, if veal cutlets are large, cut each crosswise in half. If necessary, with meat mallet, pound cutlets to even 1/8-inch thickness. From lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In same skillet, heat 1 teaspoon oil over medium-high heat until hot but not smoking. 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. Transfer cutlets to platter and keep warm. 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). To same skillet, add shallots and 1/2 cup water, and cook over medium heat 1 minute. In cup, mix broth and flour. Increase heat to medium-high; add broth mixture and lemon peel, and boil 1 minute or until slightly thickened. Add artichokes, tarragon, and lemon juice, and cook 1 minute to heat through, stirring gently. To serve, spoon artichokes with sauce over veal on platter."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26032/lean-veal-baby-artichokes-2052/>