1. For the artichoke purée, cut the artichoke heart into small pieces and sauté with chopped onions. Add the chicken broth and cream. Reduce and mix to create a fine purée.

2. For the gnocchi, mix all the ingredients and roll into round pieces. Cook in salted boiling water and cool.

3. Then fry in a small spoon of butter, salt and pepper.

4. For the artichoke chips, cut the bottom of the artichokes into thin slices and set aside on paper towels.

5. Fry the veal fillets pink (or more depending on your preference), and the artichoke slices, place on a plate with the remaining elements, pour over the veal sauce and serve.