Preheat your oven to 400°F (200°C) to ensure a golden-brown finish.

Drain and rinse the artichoke hearts thoroughly, pat them dry to remove excess moisture.

In a mixing bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper, mixing until well combined.

Dip each artichoke heart in olive oil then roll in the breadcrumb mixture, coating them thoroughly.

Arrange the coated artichokes on a parchment-lined baking sheet and bake for 25-30 minutes until golden and crispy.

Remove from the oven, let cool slightly, and serve warm, with marinara sauce if desired.