Crispy Fried Artichoke Hearts - a hint of rosemary

Ingredients

• 2 - 15-ounce cans whole artichoke hearts, packed in water ((or frozen artichoke hearts))
• 2 cups neutral oil, for frying ((fill pan to at least 1-inch))
• 1 cup unbleached all-purpose flour
• 1 teaspoon kosher salt ((plus more for final seasoning))
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 3 large eggs, beaten
• 5 tablespoons freshly grated Parmigiano Reggiano, divided
• 3 tablespoons finely chopped fresh Italian parsley ((plus more for serving))
• 1 lemon, cut into wedges ((for serving))
• marinara sauce ((for dipping))