Place the toasted pistachios and parmesan cheese into a blendel until coarsely blended. Place into a bowl mix with bread crumbs and the melted butter. In a frying pan heat oil and seal the veal on both side seasoning and put crust on top,put in a hot oven at a tempreture of 180`c between 10–15 minutes. Fry spring onions, garlic and fresh thyme, blend with artichokes and lemon juice. Put mixture in a bowl and add the chopped parsley. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Carefully pour in the stock, and then add the garlic cloves and thyme sprigs. Season with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.