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In a medium bowl, combine the artichoke hearts with olive oil, Parmesan cheese, garlic powder, ⅛ teaspoon of salt, and some freshly ground black pepper.
Air fry the mixture at 400°F (205°C) for 12 minutes, shaking the basket halfway through. For extra crispiness, consider cooking in two batches.
In another medium bowl, mix together the labneh, lemon zest, lemon juice, chopped parsley, ⅛ teaspoon of salt, and a few grinds of black pepper.
Spread the labneh mixture onto a plate or shallow bowl.
Top with the crispy artichokes, then drizzle with additional olive oil, sprinkle with more parsley, and finish with a shower of toasted panko breadcrumbs.