Preheat your oven to 400°F (200°C). Drain and rinse the canned or frozen artichoke hearts, then pat them dry completely with a kitchen towel.

In a mixing bowl, combine freshly grated parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper. Whisk together until evenly mixed.

Dip each artichoke heart into a small dish of extra virgin olive oil, making sure it's well-coated, then roll it into the breadcrumb mixture to fully cover.

Line a baking sheet with parchment paper and arrange the coated artichoke hearts on it, leaving space between each to ensure even cooking.

Bake for 25-30 minutes, or until the artichokes are golden-brown and crispy.

Remove from the oven and let them cool for a few minutes. Serve warm, optionally with marinara sauce for dipping.