Pan-stewed Potatoes and Artichokes

Slice the potatoes and pumpkin very thinly. Then blanch in salted water with a drop of vinegar. Heat a little olive oil in a pan. Add thinly sliced onion and artichokes (trimmed and cut into thin slices). Sauté over high heat. Add a little white wine and salt. Remove from heat. Transfer the pan contents onto a plate, then sauté a garlic clove in 1 tbsp butter. Then add the sliced, blanched pumpkin and potato. Sauté everything over high heat for 2 to 4 minutes. Add the sautéed artichokes, crumbled amarestti, 1 tbsp grated Parmigiano and finely chopped parsley. Adjust salt and pepper, then serve.