Drain artichokes, reserving marinade. Coarsely chop artichokes.
Mix vinegar, chives, garlic and 4½ tablespoons reserved marinade. Add artichokes and bell peppers; toss.
Pound veal to 1/8-inch thickness, if necessary. Cut into 3 x 1-inch strips. Combine veal with 6 tablespoons reserved marinade, mixing well. Let stand 5 minutes.
Drain veal well. Brown in batches over medium-high heat 2 to 3 minutes, stirring occasionally.
Add veal to artichoke mixture; toss to coat with dressing. If desired, mixture may be refrigerated, covered, to chill before serving.
Plate 1/12 of the veal mixture on top of 2 ounces salad greens.