Prepare the artichokes

Trim the stems and remove any tough outer leaves. Cut off the top 1 inch of each artichoke and rub all cut surfaces with lemon juice to prevent browning.

Boil the artichokes

Place the artichokes in a pot of boiling water. Cover and cook for 30–40 minutes, depending on size, until tender. Smaller artichokes usually take around 30 minutes.

Slice the artichokes

Drain and let cool slightly. Slice each artichoke in half lengthwise.

Sauté in butter

Melt the butter in a medium-high skillet. Place the artichoke halves cut-side down and cook until they begin to brown and crisp.

Drizzle with olive oil, sprinkle with sea salt, and add lemon zest, lemon juice, and garlic (if using). Toss gently to coat.

Add wine and thyme

Pour the white wine around the edges of the pan (not directly over the artichokes). Add fresh thyme sprigs and allow the liquid to reduce slightly.

Finish and serve

Remove from heat and transfer to a serving platter. Serve with freshly grated Parmesan, extra sea salt, and sautéed lemon slices if desired.