Preheat oven to 400F and place a rack in the upper 2/3 slot of your oven.
Rinse the artichoke hearts well, cut each in half, giving you about 38 halves.Dry the artichoke hearts on paper towels, cut side down, while you mix the topping.
Mix the almond flour, garlic, parmesan cheese, salt, pepper, parsley, lemon juice and zest in a bowl. Place the artichoke hearts in a 9" x 9" glass or ceramic baking dish that has been sprayed with non-stick spray, cut side up.
Spoon the mixture over the tops of each artichoke heart.Drizzle olive oil over the tops and bake for 15 minutes. Remove from the oven, increase the temperature to 425F and drizzle more olive oil over the top. Then bake for another 5 minutes or until slightly golden.
Allow to cool slightly before serving with a squeeze of fresh lemon over the tops.
The 16 ounces of artichoke hearts does not include the liquid that comes in the jar/can. I was able to get 38 artichoke halves from the 26 ounce jar of artichoke hearts I used. The size of the artichoke hearts could vary by package/manufacturer.