Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes

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Veal Chops:

1/4 cup olive oil

2 tablespoons finely chopped fresh rosemary

3 cloves garlic finely chopped

1 teaspoon finely chopped lemon zest

4 veal chops, each 3/4 pounds and 1-inch thick

Mushrooms:

1 pound fresh shiitake mushrooms, stems removed

1 yellow onion, cut crosswise into 1/2-inch thick slices

3 tablespoons olive oil

Salt and freshly ground pepper

2 plum tomatoes, seeded and cut into 1/2-inch dice

2 yellow tomatoes, seeded and cut into 1/2-inch dice

1 tablespoon chopped fresh thyme

2 tablespoons sherry vinegar

2 tablespoons extra-virgin olive oil

Braised and Grilled Artichokes:

1/2 cup olive oil

1/4 cup white wine vinegar

1/2 cup dry white wine

4 cloves garlic, thinly sliced

8 artichokes, quartered and choke removed and placed in large bowl acidulated water

2 tablespoons fresh parsley

Salt and pepper