Preheat your oven to 400°F (200°C).

Drain and rinse the artichoke hearts under cold water. Pat them dry with a paper towel.

In a large mixing bowl, combine parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper. Mix well.

Dip each artichoke heart in olive oil, then roll in the breadcrumb mixture until fully coated.

Line a baking sheet with parchment paper and arrange the coated artichoke hearts evenly, ensuring they are not touching.

Bake in the preheated oven for 25–30 minutes until golden brown and crispy.

Cool for a few minutes before serving with marinara or aioli.