Drain the artichokes in a colander, reserving liquid. Cut the artichokes into quarters or sixths (depending on their size). Place artichokes in a bowl with 4 tablespoons of the reserved brine.
Rinse and halve the tomatoes and add to bowl with artichokes. Add lime juice, oil, thyme, salt and pepper, mix well and allow to sit.
Wash the parsley, shake dry and chop finely. Mix with the salad. Arrange the salad on 4 plates, place the cooked chicken breast on top and serve garnished with thyme.