Debone the breast and 3/4 of the whole leg, meanwhile in a bowl mix the artichokes, parsley and chèvre cheese. Replace the leg bone with the filling, roll and wrap with bacon, fill also the breast and wrap in bacon. Roast at 180`c until cooked through. Chop and brown the garlic and pepper corns in butter on low heat than pour in the wine and reduce by half. Finish the sauce by adding some fresh cream and a knob of butter. Slice the pumpkin approximately 2cm thick and using a round cutter cut 4 pieces of pumpkin and grill than roast in the oven until cooked through. Roughly chop the aubergine and spring onion, sauté in butter with the rosemary until softened than form a timbale with the pumpkin and aubergines alternatively. Serve the sliced guinea fowl on its side drizzled with the peppercorn sauce.