Preheat the oven to 400 degrees.
Pull off and discard the lowest leaves at the bottom of the artichoke. Use a knife to cut off the stem up to the bottom of the artichoke. Cut 1 - 1/2 inches of the top of the artichoke.
Using kitchen scissors, cut off the pointy tips of each artichoke.
Cut the artichoke in half vertically and use a spoon to scoop out the choke - the fuzzy hairs in the middle. Remove some of the small pink/purple leaves to make the cavity bigger.
Rub the entire surface of the artichoke (leaves and cut surface) with one lemon half to prevent browning. Cut six thin lemon wedges off the other half of the lemon and set aside.
Place the artichokes on a baking dish or a baking sheet, cut side up.
Brush the cut side of each artichoke with melted butter and stuff the cavity evenly with the shallots, garlic, and top with a lemon wedge and some sprigs of thyme. Season with salt and pepper.
Carefully flip the artichokes over to cut-side down. Brush the leaves with melted butter and season with salt and pepper.
Cover with aluminum foil and bake for 35 minutes. Remove the foil and continue to bake until the artichoke is browned and the bottom stem area is easily pierced with a knife, about 10 minutes.
Remove the pan from the oven and place on a cooling rack. Scoop out the shallots, garlic, lemon wedge and herbs and set aside for the aioli or discard.
Enjoy with lemon herb aioli or garlic butter.