Season veal loins with 1 tbsp. salt and 1 tsp. pepper. Place in large container. Add 1 cup olive oil and thyme; turn to coat. Refrigerate, covered, 2 hours.
Remove loins from marinade; discard marinade. Dredge in espresso. Sear loins evenly on grill. Place in roasting pan; roast in 350°F oven to medium doneness. Keep warm; set aside.
For Chanterelle & Artichoke Ragù: Boil artichokes in salted water in large stockpot 2 minutes or until almost tender; drain and set aside.
Sauté shallot and garlic in 1/4 cup of the oil until fragrant. Add artichokes; sauté 1 to 2 minutes or until just tender. Add remaining 1/4 cup oil, mushrooms, parsley and basil; sauté about 2 minutes or until mushrooms are softened. Add tomatoes; sauté briefly. Season with 1 tbsp. salt and 1 tsp. pepper. Finish with butter.
Per Order: Slice 5 oz veal. Place 3/4 cup ragù in center of plate; lay veal against ragù. Ladle 4 oz fig demi around veal and ragù. Garnish with thyme sprig.
Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY