Pan-Roasted Loin of Veal with Artichokes and Mushrooms

• 6 large artichokes, outer leaves removed, tips cut and chokes removed.
• Juice of 1 lemon.
• 6 tablespoons plus 1/2 cup of vegetable oil.
• 1 4lb. veal loin, deboned and tied (have your butcher do this).
• 1 tablespoon plus 1 teaspoon coarse sea salt.
• 1 tablespoon plus 1 teaspoon freshly ground black pepper.
•  tablespoons olive oil.
• 24 pearl onions.
• 1/2 lb. each of portobello and shiitake mushrooms, cleaned and coarsely sliced.
• 1 tablespoon crushed garlic.
• 1 bunch (12 to 18 leaves) of fresh sage: chop 1 tablespoon and reserve the balance.
• 2 cups veal stock.
• 1 tablespoon chopped fresh flat-leaf parsley.

• Preheat oven to 350˚F.
• Cut off the top two thirds of the artichokes and then cut them into quarters. Using a paring knife, trim off the hard, stringy outer parts. Trim the stems to a length of 1 inch. Separate the leaves and, using a teaspoon, scoop out the choke. Put the trimmed artichoke quarters and the lemon juice into a 1- to 2-quart mixing bowl filled with water. Set aside.
• Place 2 tablespoons of the vegetable oil into a large pot over medium-low heat. Season the veal all over with 1 tablespoon each of the salt and pepper. Place the veal into the pot and cook, turning, until brown all over, about 2 minutes per side.  Remove the veal and set aside. Remove the excess fat from the pot. Drain the water from the bowl of artichokes, add the 2 tablespoons of olive oil, the remaining 1 teaspoon each of salt and pepper, and toss well.
• Add 2 tablespoons of vegetable oil to the pot; then add the artichokes, onions, and mushrooms and sauté for 5 minutes. Add the crushed [as shown above] garlic, chopped sage, and stock. Return the veal to the pot, cover, and place it in the oven to roast for 1 hour, or until tender. (It takes about 10 minutes per pound for medium-rare; the internal temperature should be 125˚F for medium-rare to 140˚F for medium.).
• Remove the artichokes, mushrooms and veal from the pot and arrange on a large serving dish or platter. Allow the roast to stand for 15 to 20 minutes before slicing and serving. Skim the excess fat from the pot with a wide spoon or soup ladle, and serve the cooking juices along with the meat and vegetables.
• While the roast is resting, prepare the crispy fried-sage garnish. Heat the 1/2 cup of vegetable oil in a small skillet over medium-high heat. When the oil is hot but not smoking, place the reserved whole sage in the skillet in a single layer and fry briefly until crispy, about 10 seconds. (Make sure you fry it in light oil that is very hot. If not, the sage will just soak up the oil and get soggy. To test whether the oil is ready for frying, drop a small piece of torn sage leaf into it; if the leaf sizzles, the oil is ready.) Drain the fried sage on a paper towel. Arrange the sage on top of the roast, sprinkle chopped parsley around the platter and serve.