Preheat oven to 400°F. Prepare a baking sheet with aluminum foil and nonstick spray.
Drain the can of artichokes and pat the artichokes with a towel to remove excess water.
In a small bowl, whisk together the flour, baking powder, salt, and water to create a batter. The batter should be similar in texture to pancake batter. This will be used to coat the artichokes before they are dipped into the breading.
On a small plate, combine breadcrumbs and seasonings (pizza seasoning, nutritional yeast, and garlic).
Take the artichokes one at a time and dip them into the batter, making sure they are fully coated. Then shake the excess batter off.
Place the artichoke heart into the seasoned breadcrumb mixture and flip a few times to make sure the artichoke heart is fully covered. I use one hand for dry ingredients and the other for wet to avoid making a mess of things. Place the breaded artichoke heart on the prepared baking sheet.
Repeat with artichoke hearts until you run out of either batter or breading. I typically run out of breading first and usually make somewhere between 14 to 16 artichoke hearts.
Bake at 400°F for 12 minutes, flipping the artichokes once halfway through.