Preparation time: 30 minutes
Cooking time: Under an hour

1. Brush the truffles. Peel all the vegetables. Cook the artichokes in 1 liter (4 cups) water to which you've added some flour and lemon juice to keep them white. Quarter them.
2. Steam the asparagus. Leave the tips whole and slice the stems.
3. Melt the butter in a Dutch oven or cocotte, add 100 ml (6 tbsp.) olive oil and sauté the onions. When they're lightly golden, add the carrots, peas and veal stock. Cook for a few minutes, then add the beans and artichokes and finally the asparagus. Season with salt and pepper and grate in the truffles. Cook for 20 minutes then add the remaining olive oil.
4. Meanwhile, sauté the veal chops in butter and oil in a skillet until nicely browned on one side (6-7 minutes depending on size), turn them and cook for the same time on the second side.
5. Transfer to a plate and let rest for a few minutes. Deglaze the skillet with a few spoonfuls of the cooking liquid from the vegetables.
6. Place a veal chop on each plate, accompanied by the truffled vegetable ragout.