Remove the outer leaves of the artichokes and trim the ends of the leaves to remove the thorny areas.
Remove any excess stem and cut the artichokes in half.
Using a spoon, scoop out the choke (the spiny, furry area in the middle) and discard it.
Brush the artichoke halves with olive oil and sprinkle with the salt and pepper.
Place each half in the air fryer in a single layer (you'll need to cook in 2 batches for 2 artichokes) and cook at 345F degrees for 12-15 minutes.
Serve with the aioli and a drizzle of fresh lemon juice.
Roughly chop the garlic and combine with the remaining ingredients in a food processor.
Blend until mostly smooth.
To trim the ends off the artichoke leaves you’ll want to use kitchen shears. This task will be difficult to do with just a knife.
If you have a large toaster oven style air fryer, you may be able to air fry the four artichoke halves in a single batch. Otherwise, you’ll need to air fry two halves at a time.
Once cut, artichokes start to brown (similar to potatoes or avocados). If you plan on leaving them for a bit to prepare the other ingredients, you may wish to brush the cut sides with some lemon juice to prevent browning.
If you’re using baby artichokes for this recipe, the choke is edible, so you don’t need to worry about cutting it out. You’ll also need to reduce the air frying time for smaller artichokes.
You may find it easier to leave the choke in the artichokes for cooking and scoop it out after the artichokes are cooked.
If your air fryer model requires preheating, you should preheat it before adding the artichoke halves.
Different air fryer brands and models will vary slightly, so you may need to adjust the temperature and air frying time slightly.