Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.
Heat oil in a Dutch oven over medium high heat; add veal, and cook 6 minutes, stirring occasionally. Add onion; cook 2 minutes, stirring constantly. Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add artichoke hearts, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.