Thyme-scented Artichoke Kebabs

2 cans (14 ounces each) artichoke hearts, drained2 tablespoons lemon juice2 tablespoons olive oil1 tablespoon minced fresh thyme or 1 teaspoon driedSalt and freshly ground pepperFresh thyme sprigs18 cherry tomatoes (optional)6 metal or soaked wooden skewersCut artichokes in half and place in a bowl. In a second bowl, combine lemon juice, oil, thyme and salt and pepper to taste. Pour over artichokes; toss well, cover and refrigerate for several hours to develop the flavors.Drain artichokes; reserve marinade. Thread artichoke halves (alternating with tomatoes, if using) on metal or soaked wooden skewers; leave a small space between each piece.Heat grill to medium for direct grilling. Place kebabs on oiled grill rack. Close lid and cook for 12 minutes or until vegetables are lightly browned; turn and brush often with reserved marinade.Serves six.Cook's note: If you choose to grill whole artichokes, I find it best to cook them beforehand. Then, lightly oil the artichoke and grill over direct heat on an oiled grill rack until leaves have started to brown; turn frequently."All Fired Up: 250 Fresh and Flavorful Grilling Recipes" by Margaret Howard (2010 Firefly)