Scallops in cream sauce with artichokes Recipe

• 500 g thin veal scallops
• 1/2 tsp salt
• 1/8 tsp pepper
• 5 tbs flour
• 1/2 tbs butter
• 1/2 tbs olive oil
• Sauce:
• 1 tbs butter
• 1 tbs olive oil
• 2 cloves garlic, finely minced
• 1/4 cup dry white wine
• 1 cup chicken broth from 1/2 cube
• 1 cup heavy cream
• 1/2 tsp dry thyme
• 200 g artichoke hearts, canned, drained
• 8 tbs Parmesan cheese, grated

Directions