Preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper or greased with cooking spray.

In a mixing bowl, toss drained artichoke hearts with olive oil until well-coated.

In another bowl, combine garlic powder, parmesan cheese, panko breadcrumbs, Italian seasoning, sea salt, and black pepper. Mix until evenly distributed.

Dip each artichoke heart in beaten egg, then roll in the parmesan-panko mixture, ensuring full coverage.

Arrange coated artichoke hearts on the prepared baking sheet and bake for approximately 20 minutes, turning halfway through.

Remove from the oven, let cool slightly, and serve with Herb Lemon Aioli Sauce.