Drain the artichokes and cut in half.
Juice half a lemon.
Pick the leaves from the thyme.
Peel and crush the garlic cloves.
To make the dressing
Use a pestle and mortar to mix the garlic and thyme with the sea salt.
Stir in a tablespoon of olive oil and continue to work the mixture until smooth.
Add the remaining olive oil and lemon juice.
Coat the artichokes in the thyme dressing and serve at room temperature.
«To add another flavour dimension, char the artichokes in a griddle pan before dressing.»