• Remove artichoke hearts from water-packed jar or can. Give each one a gentle squeeze to remove excess liquid. Lay the artichoke hearts on a clean towel to gently dry them.
• Now it's time to make a breading station for the artichoke hearts. In a cereal or soup bowl, use a fork or whisk to combine all-purpose flour, baking powder, pinch of salt, and 6 Tablespoons of water. After the batter is mixed, slowly add 2 more Tablespoons of water, as needed. You want the batter to have the consistency of pancake batter.
• Then on a dinner plate, combine panko bread crumbs, dried basil, dried oregano, paprika, granulated garlic, and a pinch of salt.
• One at a time, dip each artichoke heart into the batter and fully coat it. Tap off any excess batter. Then dredge it in the panko bread crumb mixture until it's covered. Continue breading each one until they are finished.
• TO AIR FRY: Put the artichoke hearts into air fryer basket. Lightly spritz the breaded artichoke hearts with oil (optional).

  Air fry at 360 degrees for 8 minutes, stopping once to flip the artichoke hearts & spray with oil again. Remove from air fryer and serve with vegan aioli.
• TO PAN FRY: Bring a large non-stick skillet to a medium high heat with about a half inch of avocado oil (or other high heat oil). Drop a breadcrumb into the oil to see if it's hot enough. If bubbles immediately form around it, it's ready to use.

  Put the breaded artichoke hearts into the oil. Fry for 5 to 6 minutes, occasionally turning the artichoke hearts with tongs as they brown on each side. (Be careful not to move them until they brown.)

  Once they are brown all over, move the artichoke hearts to a towel lined plate to drain excess oil. Serve with vegan aioli for dipping.

To make vegan aioli

• Combine vegan mayonnaise, minced garlic, lemon juice, granulated onion, and pinch of salt in a blender. You may need to stop once or twice to scrape down the sides until it's fully incorporated. Taste and add more lemon juice or salt, if needed.

  If you don't have a blender or would rather do it by hand, the lemon garlic aioli can be made in a small bowl. Just use a spoon or fork to mix it. However, it is lighter and airier in the blender, and the garlic is more broken down and blended throughout. If you're mixing in a bowl, I recommend using a Microplane zester to make the garlic as fine as possible.
• The aioli can be eaten right away, but it tastes best after the flavors have melded. If you have the time, move the aioli to a covered container and refrigerate for a day.