Mince the garlic.

Heat olive oil in a pan over medium heat.

Sauté the minced garlic in the olive oil until fragrant (about 1 minute).

Tenderize the veal cutlets with a meat mallet.

Add the tenderized veal to the pan with the garlic and oil.

Brown the veal over low heat for 3 to 5 minutes, turning occasionally.

Pour in the white wine.

Add the marinated artichoke hearts (including the marinade liquid).

Add the sliced mushrooms.

Add the sliced black olives (including the liquid).

Bring the mixture to a boil.

Reduce the heat to low, cover the pan, and simmer for about 30 minutes, or until veal is tender.

While the veal is simmering, cook the linguine according to package directions.

Drain the linguine.

Serve the sauteed veal and vegetables with sauce over the cooked linguine.

Garnish with fresh parsley, if desired.