Air Fryer 

1. Pat dry the drained artichokes with paper towels or clean kitchen towel; set aside. In a small bowl, combine flour, onion powder, salt and cayenne. In another small bowl, lightly beat egg whites. In a third bowl, combine panko and parmesan.
2. Coat each artichoke quarter first in flour, then egg white then panko. Set aside on a plate until all pieces are coated. Meanwhile, preheat air fryer to 350°F for 5 minutes. Mist both sides of artichokes with olive oil; place in air fryer basket in one layer. Do not over crowd. Cooking in 2 batches may be necessary depending on size of fryer basket.
3. Cook 10 minutes at 350°F; turning pieces over half way through cook time. Artichokes should be browned and crispy. Meanwhile, stir together all Aioli ingredients in a small bowl. Lightly sprinkle artichokes with fresh lemon juice before serving with dip.

Oven 

1. Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper and set aside. Pat dry drained artichokes with paper towels or clean kitchen towel; set aside.
2. In a small bowl, combine flour, onion powder, salt and cayenne. In another small bowl, lightly beat egg whites. In a third bowl, combine panko and parmesan. Coat each artichoke quarter first in flour, then egg white then panko placing on parchment in one layer with space between each.
3. Mist both sides of artichokes with olive oil. Bake 10 minutes, turn over and bake another 10 minutes until browned and crispy. Meanwhile, stir together all Aioli ingredients in a small bowl. Lightly sprinkle artichokes with fresh lemon juice before serving with dip.