Directions
1. In a bowl, mix the ingredients for the emulsion with the artichokes. Using an immersion blender, blend until you reach a smooth consistency.
2. Divide the slices of veal onto four plates. Garnish with caper berries, dried tomatoes and Parmesan cheese.
3. Using a spoon, dollop the emulsion in small amounts on the sliced veal. Sprinkle with salt and pepper. Garnish with arugula. Serve immediately.
