Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large skillet, melt 1 tablespoon of butter in 2 tablespoons of EVOO, two turns of the pan.
Place the flour on a plate. In a shallow dish, beat the eggs and cream. Season the fish with salt and pepper and dip in the flour, then the eggs. Add to the skillet and cook over medium-high heat for 5 minutes. Flip and cook for 3 minutes longer. Transfer to a pan and keep warm in a 250° oven.
Melt 1 tablespoon of butter in the skillet. Add the almonds and toast for 3 minutes. Add the nutmeg. Spoon the nuts over the fish.
Add the garlic and the remaining 2 tablespoons of EVOO, two turns of the pan, and 1 tablespoon of butter to the skillet. Add the artichokes and cook for 4 minutes. Discard the garlic and add the wine; cook until reduced. Stir in 1/2 cup water, the lemon peel, lemon juice and parsley.
Place the sole on two plates and spoon some sauce on top. Toss the pasta with the sauce and artichokes; season with salt and pepper. Serve alongside the fish.