Preheat the oven to 425 degrees. Brush a half baking sheet with the vegetable oil or spray it with olive oil cooking spray.
Dry the artichokes by placing the artichoke quarters on a few clean kitchen towels or paper towels and press firmly to remove as much water as possible so they are dry.
Combine the melted butter with 1/2 teaspoon of garlic powder; mix well.
Combine the parmesan, panko crumbs, half the parsley, the remaining 1/4 teaspoon of garlic powder, sea salt, and freshly cracked pepper, to taste; mix well.
Dip each artichoke heart in the garlic butter first, then parmesan panko mixture until evenly coated, then place on the prepared baking sheet in an even layer.
Bake for 18-20 minutes, carefully flipping halfway through cooking. Remove from the oven and allow them to cool for a bit.
Meanwhile, make the lemon garlic aioli by combining the mayonnaise, lemon zest, lemon juice, and garlic together in a small dish and mix well; set aside in the refrigerator to allow flavors to mingle, until ready to use.
Place the baked parmesan artichoke hearts on a serving plate then sprinkle the top with the remaining parsley and fresh lemon zest, if desired. Serve with the lemon garlic aioli and enjoy.