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Preheat the oven to 425 degrees. Trim ¼ off the stem of the artichokes and cut off the top ⅓ of the artichokes. Using kitchen sheers, snip off the thorny tips of each petal. Cut each artichoke in half lengthwise, then use a spoon to remove the fuzzy choke in the center. From there, cut 1 lemon in half and rub the cut sides of the artichokes with the lemon to prevent browning.
Place the artichoke halves cut side up in a baking dish. Coat each side of the artichokes with oil (also in between the petals), season with salt and pepper to taste, and fill each cavity with the garlic and thyme. Slice the remaining lemon into (6) slices. Place one slice over the artichoke and flip it upside down (the lemon slice will help hold the garlic and herbs in the middle).
Cover the artichokes with foil and roast for 35-45 minutes or until the artichokes are very tender. Remove from heat and allow to cool slightly.
Flip the artichokes and remove the garlic and herbs. From there, you can smash the garlic and add it to mayo for garlic aioli if desired.
Prep: 20 min
Cook: 40 min
Total: 60min