Spread the flour on a shallow baking pan. Lightly season veal with salt and pepper, then coat thoroughly with flour. Shake off excess flour.
Heat oil and one tablespoon of butter in a 12-inch heavy skillet over high heat until the foam from the butter subsides.
Saute veal without crowding, in batches if necessary, turning over once until browned and just cooked through, about 2 minutes per batch.
Transfer to a platter as done, and keep warm in the oven (200° F).
When finished preparing the veal, reduce heat to medium. Melt the remaining butter and saute mushrooms for 2 minutes.
Add artichokes and saute for 2 minutes more.
Add white wine and reduce until almost dry. Use a silicon spatula or wooden spoon to stir the pan while cooking.
Divide veal slices between 2 plates and top with artichoke and mushroom mix. Drizzle balsamic overall.
Serve with saffron couscous.