Dice ½ the onion and fry lightly until softened add the artichokes and toss, add rosemary and sliced goatcheese remove from heat add ½ the mozzarella and blend. Put the filling in the middle of the veal and fold, place on an oven tray. In a preheated pan, fry the ½ left diced onion, garlic and diced carrot until browned, add the lacto and chopped tomato and pour on the bragioli. Roast at 180`c uncovered and once cooked sprinkle the remaining mozzarella on top and grill until browned. Cut the potatoes into wedges and boil until nearly completly cooked, strain and mix with the papprika and 1 tbs olive oil. Preheat griddlepan and grill until nicely coloured and serve with the veal bragioli.