Chop the garlic clove (1), sage leaves and rosemary needles very finely. Mix with the olive oil (1), mustard, lemon zest and a little salt and pepper. Coat the veal steaks on both sides and let them rest for at least 15 minutes, but preferably longer. Preheat the oven to 80 degrees. Heat a plate.
Heat an empty frying pan. Roast the marinated veal steaks in it for 1 1/2-2 minutes on each side, depending on the thickness of the pieces of meat. Immediately transfer to the preheated plate and cook for 45-60 min in the 80 °C hot stove. Melt the gravy with Noilly Prat and white wine. Transfer to a small pan, add the meat extract and reduce the jus by a good half over a high heat. Set aside. In the meantime, cut away the top third of the artichoke hearts, rinse the fruit thoroughly, then remove as many leaves as necessary to reveal the tender green. Cut the artichoke hearts into quarters. Remove the seeds from the pepperoncino, remove the skin from the onion, and chop both. Cut the two garlic bulbs (2) in half lengthwise, unpeeled. Heat half of the olive oil (2) in a frying pan. Sauté the peperoncino and the onion in it. Add the artichoke hearts and season with salt, then slide everything together into one half of the frying pan. Drizzle 1-2 tablespoons of water over them. In the other half, add the remaining olive oil and the garlic bulbs, cut side down.
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