Place whole lemons in a saucepan with salted water and submerge using a weighted lid.
Boil lemons for 30 minutes until soft, then drain and cool.
Cook artichokes in salted boiling water for 20 minutes until the centers are soft.
Trim artichokes to the hearts, remove chokes, quarter them, and season with salt and pepper.
Discard lemon pulp and pith, then tear the skins and add to the artichokes.
Toast almonds in a frying pan over medium heat until browned.
Add toasted almonds and thyme to the artichoke and lemon mixture.
Whisk honey, lemon juice, and olive oil together, pour over the salad, and serve.