Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)

Ingredients

• 1 bone-in breast of veal cut into 6 ribs (about 6 lbs.), plus trimmings
• Kosher salt and freshly ground black pepper, to taste
• 4 tbsp. unsalted butter
• 4 tbsp. extra-virgin olive oil
• 12 cloves garlic, unpeeled and lightly crushed
• 5 sprigs fresh thyme
• 5 fresh sage leaves
• 4 yellow onions, chopped
• 2 ribs celery, chopped
• 1 sprig fresh rosemary
• 4 lbs. tomatoes, quartered, or two 28-oz. cans whole peeled tomatoes, drained
• 2 cups white wine
• 4 cups veal stock
• 4 large trimmed artichoke hearts with stems
• Juice of 1 lemon
• 4 scallions, green parts only, thinly sliced, for garnish