Spread flour on a shallow baking pan. Lightly season veal with salt and pepper, then coat completely with flour. Shake off excess flour.
Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over high heat until foam from 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 oven (200° F).
When finished preparing veal, reduce heat to medium. Melt 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 pan while cooking.
Divide veal slices between 2 plates and top with artichoke and mushroom mix. Drizzle balsamic over all.
Serve with saffron couscous.