1. Pour 2 liters of cold water with juice of one lemon into a large bowl.
Remove the hard outer leaves of the artichoke hearts to the tender inner leaves. Cut the hard leaf tips into small pieces with a serrated knife. Cut artichoke hearts lengthwise and remove hay with a baller or tsp. Chop the stem base to within 4 cm. Thinly peel the remaining stem end and the bottom. Place cleaned artichoke hearts in the lemon water on the spot. In a saucepan, bring enough salted water to a boil, pour in the artichoke hearts and cook for 6 min until just cooked. Cool in the water.
Cut the peppers lengthwise, remove the seeds and the inner skin. Cut peppers in half diagonally, boil in salted water for 4-5 min, rinse and drain. Cut bacon into strips (3×1 cm). Fry in a small frying pan without fat until crispy, drain and set aside.
Pluck thyme leaves from stems. Remove artichoke hearts from water and drain. 3.
Score the fat edge of the veal chops diagonally. Season chops on both sides with salt and pepper. Heat olive oil in a large frying pan. Sear 2 chops at a time in it over high heat for 3 min on each side. Cook the meat in an ovenproof dish or on a baking tray for 20 minutes on the 2nd rack from the bottom in a heated oven at 160 °C (gas 1-2, convection oven 160 °C). 4.
4. brown the toast