Preheat oven to 275°F (135°C). In a small ovenproof baking dish or saucepan just large enough to hold the artichoke hearts in one layer, combine olive oil, smashed garlic cloves, thyme sprigs, bay leaf, whole cracked pepper, and kosher salt. Stir briefly to distribute aromatics.

Add artichoke hearts cut-side down (if halved) or whole, ensuring they are mostly submerged in oil. Cover the dish tightly with foil or a lid.

Place in the preheated oven and cook gently for 60–75 minutes until artichoke hearts are very tender when pierced with a knife. The oil should be shimmering but not bubbling vigorously. Remove from oven and let cool in oil to room temperature for at least 20 minutes. (Can be made a day ahead and refrigerated covered; bring to room temperature before proceeding.)

Char-grill the artichokes

Heat a grill pan or outdoor grill to high (medium-high for a gas grill). Remove artichokes from oil, letting excess oil drip back into the dish (reserve oil). Pat artichokes lightly with paper towel to remove excess surface oil so they char rather than flare. Brush lightly with reserved confit oil.

Place artichokes cut-side down on the hot grill/grill pan and char for 2–3 minutes until deep grill marks form and a smoky aroma develops. Flip and char the other side 1–2 minutes. Transfer to a plate.

Garlic Aioli

Emulsify aioli

In a medium bowl whisk together egg yolks, minced garlic, lemon juice and Dijon mustard until slightly thickened and homogenous. Begin adding the neutral oil drop by drop while whisking vigorously to start the emulsion.

Once the mixture begins to thicken and emulsify, continue adding the neutral oil in a very thin, steady stream while whisking continuously until combined. When nearly done, whisk in the olive oil to finish and round out the flavor. The aioli should be thick and creamy.

Season with salt and freshly ground black pepper to taste. If the aioli is too thick, thin with 1–2 tsp cold water or a little extra lemon juice. Refrigerate until ready to serve (bring to cool-room temperature before plating).

Finish & Serve

Char the lemon: place the halved lemon cut-side down on the hot grill or grill pan for 1–2 minutes until deeply charred and caramelized at the surface. Remove and squeeze to yield charred lemon juice.

Arrange confit, char-grilled artichoke hearts on a warm serving plate. Spoon or pipe garlic aioli alongside or over artichokes (about 1 tbsp aioli per 3 artichokes).

Sprinkle a light dusting of smoked paprika (optional), chopped parsley and a pinch of flaky sea salt over the artichokes. Finish with a generous squeeze of the charred lemon over the platter to taste.

Serve warm or at room temperature as a tapas plate. Leftover aioli should be refrigerated and used within 2–3 days.