For the stuffed artichoke oven method:

1. Preheat the oven to 400 degrees F.  Prepare a rimmed baking dish by coating it with cooking spray. 
2. Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)
3. Spray the artichokes with olive oil (or brush them with olive oil).
4. Place them cut-side-up in a baking dish, or on a baking sheet.
5. Fill the artichoke cavities with garlic and herbs. 
6. Season with salt and pepper.
7. Flip the artichokes over and spray (or brush) them again with olive oil, season once more with salt and pepper. 
8. Bake at 400 degrees uncovered until the edges begin to brown.   If edges begin to brown too much, cover the dish with foil. 
9. Bake for about 40-50 minutes or until the leaves pull off easily and a knife can be smoothly inserted into the base of the stem.
10. Cooking time will totally depend upon the size of your artichokes

Cooking artichokes in the air fryer:

1. Set the air fryer to 400 degrees
2. Remove the stem and any pointy leaf tips by cutting tips with scissors 
3. Rub the juice of a lemon over the artichoke
4. Spray the artichoke with olive oil cooking spray and cover it with a sprinkling of salt, pepper and garlic
5. Add full artichokes, stem removed, sitting upright
6. Set timer for 10 minutes

Cooking artichokes in an InstaPot or pressure cooker

1. Remove the stem and any pointy leaf tips by cutting tips with scissors
2. Rub the juice of a lemon over the artichoke
3. Spray the artichoke with olive oil cooking spray and cover it with a sprinkling of salt, pepper and garlic
4. Add 1 cup of water to the pressure cooker
5. Place artichokes on the trivet
6. Set on "hi" for 10 minutes 
7. Allow to naturally release pressure for 10-15 minutes