Lightly flour veal cutlets and shake off the excess. Melt butter in a large frying pan over medium-high heat. Place cutlets in pan then cook 1 to 2 minutes per side until browned and nearly cooked through. Remove veal from pan and set aside.
Saute garlic and eschalots in frying pan until eschalots are tender. Stir in mushrooms and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock and simmer 5 to 10 minutes or until liquid begins to reduce.
Return veal to pan with artichokes then cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over.
If you do not have marsala wine, you can uses sherry.