Method

• 1.
  Fill a large bowl with water and the juice of 1 lemon. Working with one artichoke at a time, peel stem using a vegetable peeler, then remove tough outer leaves. Once you reach the softer leaves, using a serrated knife, trim one-third from the top. Cut the artichoke in half lengthways, so you can reach the hairy choke, then scrape it out with a small spoon and discard. Halve lengthways, then place in lemon water. Repeat with remaining artichoke.
• 2.
  Heat 2 tbs oil in a frypan over medium heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add garlic and cook for 1 minute or until fragrant. Add prosciutto and cook for a further 2 minutes, then add drained artichoke and cook for 3-4 minutes until softened. Add broad beans, peas and 150ml water, bring to a simmer and cook for 3-4 minutes until slightly reduced and artichokes are tender. Remove from heat and keep warm.
• 3.
  Preheat a chargrill pan or barbecue to medium-high heat. Brush veal with remaining 2 tbs oil and season. Cook veal for 3 minutes each side or until charred but still rare in the centre. Rest, loosely covered with foil, for 5 minutes.
• 4.
  Stir parsley, mint and remaining lemon juice through artichoke. Divide among plates with cutlets and lemon cheeks.