Smashed Artichokes with Lemon-Dill Aioli

Whisk mayonnaise, dill, mustard, lemon juice and garlic together in a small bowl.

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Toss artichoke hearts and 1 tablespoon oil together in a medium bowl. Arrange the artichokes in an even layer on the prepared baking sheet. Bake until lightly golden brown, 20 to 25 minutes. Remove from oven. Drizzle the artichokes with the remaining 1 tablespoon oil and sprinkle with thyme; gently toss to coat.

Using the bottom of a measuring cup or the flat bottom of a sturdy glass, very gently press the artichokes until 1/2-inch thick, using even pressure and keeping the hearts intact. 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.