Pat the chicken thighs dry and season with salt and pepper.

Dredge the seasoned chicken in all-purpose flour, ensuring it's lightly coated.

Heat vegetable oil in a large skillet over medium-high heat.

Add the floured chicken to the skillet and cook until browned on both sides, about 4 minutes total, flipping once.

Pour white wine into the skillet, being careful as it may splatter.

Add the drained and coarsely chopped artichoke hearts to the skillet.

Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the skillet and simmer for 10 to 15 minutes, or until the chicken is almost cooked through.

Scatter thinly sliced lemon over the chicken.

Cover the skillet again and cook for an additional 2 to 3 minutes, or until the chicken is fully cooked and the lemon slices have softened.

Transfer the cooked chicken and lemon slices to a serving platter.

Stir finely chopped fresh thyme into the sauce remaining in the skillet.

Season the sauce with additional salt and pepper to taste.

Pour the thyme-infused sauce over the chicken on the platter.

Serve immediately.