• Preheat the air fryer to 400°F for 3–5 minutes to create an evenly hot surface before cooking.
• In a shallow bowl, mix panko breadcrumbs, Vigo breadcrumbs, grated Parmigiano Reggiano, lemon zest, garlic powder, smoked paprika, and salt until combined.
• Drain the artichokes and pat them very dry with paper towels. *For the crispiest results, spread the artichokes on paper towels and refrigerate uncovered for 20–30 minutes before breading.
• Roll each piece in the breadcrumb mixture until lightly coated. Spray lightly with olive oil, then dip again into the breadcrumbs for a second thin layer.
• Arrange them in a single layer in the air fryer basket. Mist again lightly with oil and let rest 5–10 minutes before cooking so the coating sets.
• Cook in batches at 400°F for 12–14 minutes, shaking or flipping halfway through. For extra crunch, increase heat to 410°F for the final minute.
• Transfer to a platter and sprinkle with Italian seasoning, shredded Parmigiano Reggiano, and fresh herbs if desired. Serve warm with your favorite dipping sauce.

Oven Option

• Preheat oven to 425°F convection. Arrange artichokes on a parchment-lined baking sheet with a wire rack if possible for better air circulation.
• Lightly mist with oil and bake 20–25 minutes, flipping once, until crisp and golden.