Preheat oven to 425ºF and line a baking sheet with parchment paper.

Prepare your dredging stations. Whisk the egg in a small bowl. In a medium bowl, mix together the panko, Parmesan, salt and garlic powder.

Dip each artichoke quarter into the egg and then coat in panko mixture. Place on baking sheet and continue with remaining artichokes.

Once all the artichokes are on the baking sheet, drizzle or spray liberally with olive oil and bake for 12-15 minutes until golden brown and crisp.

Serve with marinara sauce as a dip.