Turn the oven to the broiler setting.
Slice 1 lemon horizontally and place the slices on a baking sheet lined with parchment paper. Broil
until the lemons
turn dark on the edges. Remove from the oven and let cool.
Fill a large bowl with water and the juice of the remaining lemon. Cut the top of the artichokes and remove the outer leaves almost down to the core
. Cut the artichokes in half and take out the fuzzy insides with a spoon. Cut each half once more and place each quarter immediately in the lemon water to prevent oxidation.
Heat up the olive oil
in a large pan and cook the onion and garlic until tender, about 5 minutes. Add the artichokes to the pan along with the chicken stock
and 1/2 cup water. Season with salt and pepper. Cover with a lid and cook for 30 minutes.
Place the artichokes and onions
on a serving plate. Add the olives, feta cheese, lemon slices and chopped thyme, placing them at random. Drizzle
with the vinegar. Add salt and pepper to taste.