Begin by thawing the artichokes. Drain and pat dry using paper towels. You can also use jarred/canned artichokes in the same amount and pat them dry with paper towels. Set aside.
Preheat the air fryer to 400 degrees F.
In a medium-sized bowl, whisk the cornstarch, salt, cayenne, pepper, and Italian seasoning. Dip each artichoke heart into the mixture, coating completely. Set the coated artichokes on a separate plate and repeat with the remaining artichokes.
Once the air fryer is preheated, add the coated artichokes to the basket. Spray with olive oil spray carefully and place the basket into the fryer.
Cook for 6-7 minutes. Open the fryer and carefully flip the artichokes. Continue cooking for another 5-7 minutes until crisp.
Meanwhile, make the Lemon Aioli. Mix the mayo, lemon zest, juice, thyme, garlic powder, salt, and pepper. Whisk until homogenous and set aside.
When the artichokes are done, remove them to a paper towel-lined plate.
Serve hot with the dipping sauce.