Drain the artichoke hearts and squeeze any additional water out of them.
In one bowl, combine bread crumbs, panko, Italian seasoning, parmesan cheese, and salt and mix well. Mix flour and baking powder in another bowl. Mix an egg in a third bowl. Set up an empty plate.
It easiest to work in batches of 2-3. With your left hand, dredge three artichoke hearts through the flour and shake the excess off.
With your left hand, drop them into the egg mixture, stirring to coat.
Use your right hand and drop them into the breadcrumb bowl. Place your finished artichokes onto the plate.
Preheat your air fryer to 390 degrees F.
I recommend spraying the artichoke hearts with olive oil spray while they're still on the plate. Really coat them.
Spray the basket of the air fryer with olive oil and gently place the artichoke hearts in the basket. Don't overcrowd the basket.
Cook for 5 minutes at 390 degrees F. Flip (easiest to use the tines of a fork). Spray the tops with additional olive oil spray if they need it.
Cook for an additional 3 minutes and then serve with your favorite dipping sauce.
Follow steps 1-5 above.
Place parchment on a rimmed baking sheet, and place a baking rack on the sheet. Spray the rack liberally with olive oil.
Place the artichoke hearts on the baking rack and spray them liberally with olive oil.
Bake at 425 degrees F for 25 minutes, flipping halfway through.
You can leave the artichoke hearts whole or cut them in half. I did a mix and they cooked evenly both ways. I found them easier to eat when halved. Place them cut-side down in the air fryer.If using jarred artichoke hearts, make sure you get the ones packed in water and not oil. If using frozen artichokes, there is no need to defrost them first.