Heat olive oil in a large heavy-bottomed pan and add chopped shallots, halved garlic, and thyme.
Add roughly chopped plum tomatoes and cook over medium heat until shallots are translucent.
Pour in white wine and water and bring the mixture to a simmer.
Cut artichokes in half across the center and discard the tops, stems, and tough outer base leaves.
Trim the artichoke bases with a serrated knife until only the white parts remain.
Spoon out the hairy choke from the center and scrape off any oxidized bits from the heart.
Submerge artichoke hearts in the simmering liquid and cook for 6 to 8 minutes until tender.
Sauté sliced mushrooms in olive oil over medium heat until browned.
Add chopped garlic to the mushrooms, cook for two minutes, and then set aside in a bowl.
Remove tender artichokes from the liquid and slice them into thick pieces.
Fry the sliced artichokes in the mushroom pan for two minutes until lightly browned.
Combine lemon zest, lemon juice, and sherry vinegar in a mixing bowl.
Whisk in extra virgin olive oil slowly, then incorporate parmesan, salt, pepper, and minced garlic.
Toss lettuce, mushrooms, tomatoes, and artichokes in a bowl with the dressing and serve.