• Prepare the artichoke hearts using my simple method.
• Once the hearts have been prepared, cut each half into two wedges and toss them with 1 Tbs. olive oil in a large bowl. Combine the vinegar with 1/4 cup water in a small dish. Set aside.
• Heat the remaining 3 Tbs. olive oil and garlic in a 10-inch straight-sided sauté pan over medium-high heat and cook, stirring, until the garlic just starts to turn golden, 2 to 3 minutes. Remove the garlic with a slotted spoon and discard. Add the artichokes to the pan (they may splatter at first) and arrange them with one cut side down. Cook until nicely browned, 3 to 5 minutes. Turn and cook the other cut side until nicely browned, about 3 minutes more. Turn the artichokes on their curved side. Scatter the lemon zest on the artichokes and season with the salt and pepper.
• Reduce the heat to low, add the vinegar and water, cover, and simmer until the liquid has reduced to about 1 Tbs. and the artichokes are tender when pierced with a skewer, about 5 minutes. (If the artichokes are still a bit undercooked after the liquid has reduced, turn off the heat and let them sit, covered, for a few more minutes until they reach the desired doneness.)
• Remove the pan from the heat, scatter the thyme on the artichokes and stir well. Season to taste with more salt and pepper. Serve immediately, or let rest, uncovered, and serve slightly warm.

How to prep artichoke hearts

• The tender innermost leaves of artichokes and their meaty bottoms are called artichoke hearts. They’re wonderful sautéed, braised, or roasted. And if they’re very fresh, they’re tender enough to eat raw.
  
• Snap off the dark-green outer leaves of the artichoke until only the pale, tender inner leaves remain.
  
• Cut off all but 1 inch of the stem as well as the top third of the artichoke leaves.
  
• Use a paring knife to peel away the tough outer layer of the stem and to remove the base of the leaves, leaving a smooth surface.
  
• Cut the artichoke in half lengthwise; with a melon baller or small spoon, scoop out and discard the hairy choke and thorny inner leaves