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Preheat your oven to 400°F (200°C).
Pat the drained artichoke hearts dry with paper towels.
In a bowl, mix together the parmesan cheese, panko breadcrumbs, garlic powder, oregano, salt, and pepper.
Coat each artichoke heart in olive oil using tongs, then roll them in the breadcrumb mixture until fully coated.
Place on a parchment-lined baking sheet with space between each piece.
Bake for 25-30 minutes or until golden brown and crispy.
Let cool slightly before serving with marinara sauce or enjoy plain.