Remove the artichokes from the tin, and cut into quarters. Lay on a paper towel to dry.
Grate around a quarter of the Parmesan, and zest one of the lemons into a medium bowl.
Add in the Panko and mix gently until combined.
In another bowl beat the egg, and a third bowl mix the flour with a little salt and pepper to season.
Coat the artichokes in the flour, then the egg and then the Panko, mix and set aside on a paper towel.
Shallow fry the crumbed artichokes until golden on all sides, drain on a paper towel and keep warm in a low oven until needed.
Put a large pot of salted water on to boil for the pappardelle.
Finely dice the onions and garlic, slice the olives. Sauté the onion and garlic in a large frying pan.
‘Deglaze with vinegar and reduce to a quarter of the original volume. (I like to use vinegar and reduce when using with tomato dishes, as it make a delicious sweetness and means you don’t have to put sugar into balance the acidity of the tomato)
Once reduced add in the tomato and the sliced olives. Season with the sriracha, pepper and salt (you might be tempted to use the truffle salt, but it's more effective at the end to season with.)
Boil the pasta until el dente (4 min) following the package instructions. Strain, and add to the sauce.
Toss the pasta and sauce together with a couple of tablespoons of the pasta cooking water.
Dish in to bowls and grate the remaining Parmesan over top, as well as three to four crumbed artichokes crowning the top of each dish.
Season liberally with the truffle salt and garnish with edible flowers.
