Drain the canned artichoke hearts and quarter any large pieces. Spread them on a few layers of paper towels and pat completely dry, this step matters more than it sounds since wet artichokes make the coating slide off in the oil.

Set up three shallow bowls: one with the flour, one with the eggs beaten with a splash of water, and one with the panko mixed with parmesan, garlic powder, smoked paprika, salt, and pepper.

Dredge each artichoke piece in flour and shake off the excess, dip in the egg, then press firmly into the panko mixture so the crumbs cling on all sides.

Pour the olive oil into a 12-inch / 30 cm skillet to a depth of about 1 cm and heat over medium heat to 175 C / 350 F. Test with a pinch of panko, it should sizzle and rise to the surface right away.

Fry the artichoke pieces in batches of 8 to 10, without crowding the pan, for 2 to 3 minutes per side until deep golden brown and crisp.

Lift the fried pieces onto a wire rack, not paper towels, which trap steam, and sprinkle with a little flaky salt while hot. Let the oil come back to temperature between batches.

Meanwhile, whisk the mayonnaise, grated garlic, lemon zest, lemon juice, olive oil, and a pinch of salt together in a small bowl until smooth.

Serve the artichoke hearts warm with the lemon aioli alongside for dipping, plus extra lemon wedges if you like.