*Ask your butcher to bone the veal for you. Start marinating it a day ahead.

Place veal in 13 x 9 x 2 inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.

Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.

Cut meat into 1/2 inch thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.

For the Ragout: Cook onions in large pot of boiling water 2 minutes. Drain and cool. Peel onions.

Preheat oven to 400°F. Transfer onions to rimmed baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add garlic; saute 1 minute. Add stock; boil until liquid is reduced to 1 cup, about 10 minutes. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir until melted. Season with salt and pepper.