NFT: Piccata on steroids

This was my dinner tonight. The main is basically a Lidia Bastianich recipe which I tweaked and the side comes from somewhere else. Best piccata I've had, though or because, not totally conventional.

Scallopine in Lemon-Caper Sauce (Piccata)

Ingredients
2 lemons
4 servings [veal, chicken, turkey or pork, see above]
Salt
Flour
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
2 cloves garlic, peeled
10 large green olives
1/4 cup small capers in brine, drained
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons chopped fresh Italian parsley
Directions
Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.
Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.
Remove all scallopine from the pan. Put in oven under Warm. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. (I just leave the fan as is). Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock, bring to a boil, and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and d olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices.

The recipe seems to have lost track of the lemon juice. I added it along with the chicken stock. I also added some artichoke hearts, which I have from Costco, and fit the flavor profile, along with the olives and capers. I cut the olives in half, lengthwise. The recipe seems to be both Italian and Mediterranean in flavor. Could do veal, fish instead

As a side:
1 lb asparagus, cut into 1 1/2 inch pieces
1 pound button mushrooms, sliced in 1/4 inch strips
1/2 lemon

Over medium heat, saute the asparagus in olive oil for 3 minutes. Add salt and pepper. Add the mushrooms and cover. Salt and pepper again. Cover and saute for about 5 minutes to release liquid. Raise heat to high, remove cover, and saute until all the liquid is gone and veggies start to char. Squeeze in the half lemon