Orange-tarragon veal chops and artichokes

In a pan, mix all ingredients for the orange marinade, add the chops, cover and refrigerate for approximately 2 hours.

Soak the artichokes for 20 minutes in a bowl of lukewarm water to which vinegar has been added. Drain and rinse.

In a large pot, bring water to a boil, salt, then reduce heat. Add the artichokes. Ensure that they are submerged. Simmer from 35 to 45 minutes. Drain and cool.

Once the artichokes are cold, cut them in 2 (lengthwise). Add the marinade.

Heat a frying pan with a grooved bottom on medium-high. Drain the meat and fry it approximately 5 minutes per side. Drain the artichoke and onions (discard the marinade), grill and serve with the chops.