Have all your ingredients prepped before you begin to cook.
Pre-heat your sauté pan.
Dredge each cutlet in seasoned flour and shake off any excess.
Add one third of the oil & butter to the pan.
Sauté 2 of the veal cutlets, one minute per side, remove, & reserve.
Add another ⅓ tablespoon of butter and oil to the pan and sauté the next two veal cutlets, remove & reserve. And then do the same for the final 2 cutlets.
Reduce heat to medium, then add shallot, artichoke hearts, salt and pepper and cook for 1 or 2 minutes, stirring constantly so nothing burns.
Remove the pan from the heat, add the Madeira wine and reduce by half.
Add demi glace; reduce until the sauce will coat the back of a spoon, taste & correct seasonings.
Finish with the cold pat of butter. (mounting)
Add the veal cutlets back to the pan for 1 minute to reheat it and serve.