Clean and peel potatoes and pumpkin and cut into paper-thin slices (about 1/16 inch). Blanch in salted water with a bit of vinegar so they remain crisp.
Heat a drizzle of oil in a pan over high heat and sauté thinly sliced onion for a few seconds. Add cleaned and thinly sliced artichokes and sauté for a couple of minutes. Splash with white wine, season with salt to taste and set aside in a bowl.
In the same pan, sauté one garlic clove in butter until golden. Add sliced pumpkin and potatoes. Sauté over high heat for 3 - 4 minutes, then add artichokes, crushed amaretti, grated Parmigiano and chopped parsley. Season with salt and pepper, if necessary, and serve.