Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.

In a large mixing bowl, combine quartered artichoke hearts with olive oil and toss until evenly coated.

In a separate bowl, whisk together garlic powder, Parmesan cheese, panko breadcrumbs, Italian seasoning, salt, and pepper until well combined.

Dip each artichoke heart in the beaten eggs, then coat with the breadcrumb mixture, pressing gently.

Place coated artichokes on the prepared baking sheet and bake for about 20 minutes, flipping halfway through.

Let cool slightly before serving warm with your favorite dip.