Seared veal porterhouse chop marinated with a sprightly marinade of lemon, garlic, rosemary and olive oil marinade overnight. Grilled over a hardwood open flame fire. Frequently during cooking baste with a small amount of the reserved marinade. Topped withs mixture of sautéed shallots, artichoke hearts, slivered sun dried tomatoes, reduced veal stock, white wine, rosemary and butter.Plated and garnished with fresh sliced lemons.