Preheat your oven to 400°F (200°C).

Drain the canned artichoke hearts thoroughly and arrange them cut-side up in a baking dish. Squeeze fresh lemon juice over them.

In a skillet over medium heat, melt olive oil and butter, then add minced anchovy fillets and minced garlic. Cook for 2-3 minutes until fragrant.

Add breadcrumbs to the skillet and sauté over medium-high heat for about 4-5 minutes until toasted and golden brown.

Stir in chopped parsley, Parmesan cheese, and seasoning. Mix well.

Pour the breadcrumb mixture over the arranged artichoke hearts and bake for 10-15 minutes until topping is golden and crispy.

Garnish with additional parsley or olive oil if desired and serve warm.