Place octopus, thyme, onion, bay leaves, carrot, celery, garlic, and peppercorns in a saucepan and cover with water.
Simmer the octopus for 90 to 120 minutes until tender.
Discard the vegetables and allow the octopus to cool.
Cut the cool octopus into pieces and marinate with oil, chilli, lemon, mint, and parsley for 2 hours.
Heat a frying pan and cook the artichokes with thyme and stock for 6 minutes.
Grill the marinated octopus on a hot griddle pan for 2 minutes per side until charred.
Combine the cooked artichokes, fennel, rocket, and spinach in a large bowl.
Whisk the vinegar, honey, and olive oil together to create the dressing.
Toss the octopus and dressing into the salad and serve garnished with parsley and chilli.