Veal: 2 Tbsp. unsalted butter 6 (1 inch thick) boneless veal chops, pocket cut in veal for stuffing 1 1/2 c. veal sauce (demi-glace)
Stuffing: In large pan over medium heat, add olive oil. Sauté artichoke hearts. Add pancetta, shallots, garlic and parsley. Stir. Remove from heat. Add cheese, salt and pepper. Set aside.
Potatoes: Toss potatoes with olive oil, chopped garlic and rosemary. Place on baking sheet. Roast at 325° F for 30 minutes. Toss blanched garlic cloves and parsley with roasted potatoes.
Veal: Divide stuffing among veal chops. In large skillet over medium-high heat melt butter. Brown veal 4 minutes per side. Slice stuffed veal on angle. Place potatoes on plate. Arrange veal over potatoes. Top with veal sauce and garnish with 1 tablespoon julienned garlic chives.