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 two cutlets.
Reduce heat to medium, 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 coats the back of a spoon, taste & correct seasonings.
Finish with a cold pat of butter. (mounting)
Add the veal cutlets to the pan for 1 minute to reheat and serve.