First, preheat the oven to 200°C (400°F/gas 6). Remove the stalk and base from the pumpkin then cut in half to scoop out and discard the seeds. Cut the pumpkin into thick wedges to sit in a single layer (this is because you want the pumpkin to roast, rather than steam).

Drizzle over 2 tbsp oil, toss to coat, sprinkle over the salt then roast for 35-45 minutes, tossing half way through. You're looking for the pumpkin to be completely tender in the middle and starting to catch and caramelise at the edges. Turn off the oven, but keep the pumpkin inside to keep it warm.

Meanwhile, peel the garlic, crush it with the side of your knife then roughly slice. Pick the thyme leaves and discard the woody stalks. Heat the sliced garlic, thyme leaves and the remaining 2 tbsp oil in a wide pan on a low-medium heat for 3-4 minutes, stirring regularly with a wooden spoon.

Pour in the beans (and the jar juices), ensuring you crush the last few beans with your hands (this will make the sauce lovely and creamy). Add the wine then crank up the heat to high and simmer for 10-15 minutes, stirring occasionally until creamy rather than soupy. Have a taste for seasoning: the bean juice may be salty enough to season. remove from the heat.

Slice up the artichokes into thin wedges (not so fine that they lose their shape and beauty), then place in a small bowl. Crush and roughly chop the capers (again, don't go too fine). Roughly chop the parsley then add to the artichoke bowl along with the capers. Stir to combine. You should find that the oil the artichokes were in is enough to dress the capers and parsley.

Divide the beans between 4 bowls or plates, top each with a few pumpkin wedges then spoon over the artichoke mixture along with any pumpkin-infused oil from the baking tray. Using a microplane, zest over the lemon, then squeeze a few drops of juice over each plate to finish. Serve with plenty of bread for mopping up.