Salsa di Carciofi Croccanti e Zucca

Using medium sauté' pan, add 4-5 tbs extra virgin olive oil and allow to heat.  Add whole peeled garlic clove and allow to turn light golden brown. 
Add peeled pumpkin chunks to pan, along with the thyme sprigs.  Allow pumpkin to soften for 1-2 minutes over medium heat. 
Turn down the flame to low, add 1 ladleful of either hot water or if available, vegetable broth.  Adjust seasonings at this point. 
Cover pan, continue cooking over low flame, adding water if necessary, until pumpkin is completely softened.  Remove thyme sprigs and garlic (if desired), transfer pumpkin to a blender, and blend, adding a little broth until sauce reaches desired consistency. 
The sauce should have a creamy and fairly dense consistency, with no excess liquid present.  

Clean the artichokes completely, until you are left with just the hearts.  Slice very thinly, into about 1mm thickness.  Place immediately into a bath of cold water and lemon juice. 
Drain, coat well in flour (placed into a shallow bowl), and shake off to remove excess flour. 
Heat frying oil to required heat (test before frying all slices by adding one piece of artichoke - if it floats immediately, the oil is sufficiently heated), and fry slices until very crispy.  
Place on paper towels to drain.

To dress, in sauté' pan, add pumpkin sauce, add pasta and allow to absorb sauce for about 1 minute. 
Serve pasta immediately with the crispy artichokes placed on top of the pasta, with a dusting of freshly grated parmesan if desired.