Preheat oven to 400F.
Line a rimmed baking sheet with parchment paper.
Toss artichoke hearts and 1 tablespoon oil together in a medium bowl.
Photo: Photography / Caitlin Bensel, Food Styling / Emily Nabors Hall
Arrange the artichokes in an even layer on the prepared baking sheet.
Bake until lightly golden brown, 20 to 25 minutes.
Drizzle the artichokes with the remaining 1 tablespoon oil and sprinkle with thyme; gently toss to coat.
Bake until golden brown and caramelized, 25 to 30 minutes.
Transfer the smashed artichokes to a plate or platter, sprinkle with pepper and serve alongside the aioli.
To make ahead
Cover and refrigerate aioli (Step 1) for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
