Preheat the oven to 375°F.
Prepare the artichokes: Rinse and drain the canned artichoke hearts. Pat them dry with paper towels and cut them into quarters.
2 cans (14-ounce) artichoke hearts
Make the topping: In a bowl, mix the minced garlic, olive oil, parsley, lemon juice, and salt.
3 tablespoon olive oil, 3 cloves garlic, 3 tablespoons parsley, 1 tablespoon lemon juice, ¼ teaspoon salt
Prepare the baking pan: Spread half of the garlic mixture evenly in a 10-inch diameter baking pan.
Add the artichokes: Place the artichoke quarters on top of the garlic mixture in the pan.
Top with lemon and olives: Drizzle the artichokes with the remaining lemon juice and scatter olives over the top.
⅓ cup black olives
Brush and season: Brush the artichokes with the remaining garlic mixture and sprinkle with red pepper flakes.
⅛ teaspoon red pepper flakes
Add the breadcrumbs: Top with the panko crumbs and parmesan, then spray lightly with olive oil.
⅓ cup panko breadcrumbs, ⅓ cup Parmigiano Reggiano
Bake for 20-25 minutes, until the artichokes are warm and the breadcrumbs are golden brown. For a charred top, broil the dish for the last couple of minutes.
