Vegetable panache with veal

Wash and cut all the vegetables into more or less uniform squares.

In a frying pan with a drizzle of oil, brown the potatoes and garlic. When they have begun to brown, add the onion.

When the onion is tender and the potatoes and garlic are golden brown, add the rest of the vegetables except the artichokes. Sauté for about 10 minutes more.

Add the previously cooked artichoke hearts. Sauté for a few minutes.

When the vegetables are to your liking (more or less cooked) take them out and in the same frying pan take the opportunity to grill the veal.

Place the vegetables. Cut the veal into strips on top with a little salt and sprinkle, if desired, oregano on top of the vegetables.