1. Drain canned artichoke hearts in a colander, pressing gently to remove excess water. If hearts are whole, cut them in half. Spread on paper towels and pat very dry. This step is crucial for achieving crispy results.

2. Place dried artichoke hearts in a medium bowl and drizzle with olive oil. Toss gently to coat every piece evenly. Sprinkle garlic powder and salt over the top, tossing again. Finally, add freshly grated parmesan and toss one more time until artichokes are well coated with the cheesy mixture.

3. Preheat your air fryer to 400°F. Spray the basket lightly with cooking spray to prevent sticking. Arrange coated artichoke hearts in a single layer, leaving space between pieces for air circulation. Work in batches if needed rather than overcrowding. Air fry for 5 minutes, then flip each piece and cook 5 minutes more until golden brown and crispy.

4. While artichokes cook, whisk together mayonnaise, smoked paprika, salt, grated garlic, lemon juice, and lemon zest in a small bowl. Mix until smooth and well combined. The aioli can be made up to 5 days ahead and stored covered in the fridge.

5. Transfer hot, crispy artichoke hearts to a serving platter. Serve immediately with garlic aioli on the side for dipping. These are best eaten right away while still warm and crunchy.