Preheat your oven to 425°F (220°C) and prepare a rimmed baking sheet lined with parchment paper.

In a mixing bowl, toss drained and patted dry quartered artichoke hearts with olive oil until evenly coated.

In another bowl, combine garlic powder, finely grated parmesan cheese, panko breadcrumbs, Italian seasoning, sea salt, and ground black pepper; stir until well blended.

Lightly beat the eggs in a separate bowl. Dip each artichoke heart into the egg mixture, then coat with the parmesan-panko mix.

Arrange the breaded artichoke hearts in a single layer on the prepared baking sheet and bake for approximately 20 minutes, flipping halfway through.

Remove from the oven, let cool slightly, and serve hot with herb lemon aioli sauce.