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Heat oil in a large skillet over medium heat.
Add onion and cook until tender, about 7 minutes.
Add artichoke, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes.
Add wine and simmer until it has reduced slightly, about 2 minutes.
Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well.
Transfer pasta to bowls, garnish with cheese and serve.