Preheat the oven to 400˚F.
Drain, rinse, and pat dry the artichokes. If they’re whole hearts, quarter them.
Toss artichokes in a bowl with 2 tablespoons of olive oil and a pinch of salt.
Place artichokes face down on a sheet pan for 10-14 minutes until some browning occurs. Flip with tongs and cook for another 10 minutes. (Times may vary based on artichoke size)
Remove from the oven and let cool. Use a ½ teaspoon measuring spoon to add parmesan to each artichoke heart, then return them to the oven for 3-5 minutes until the parmesan is golden brown and crispy. Let cool until they easily release from the pan.
For the mayo, blend all ingredients except oil. With the blender off but at the bottom of the vessel, slowly pour in the oil. Blend from the bottom and lift the immersion blender upward until the mayo is emulsified. This should only take a few seconds.