Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.

Thoroughly drain the halved artichoke hearts and gently pat them dry with paper towels. Arrange them cut-side up in the prepared baking dish in a single layer.

In a small bowl, whisk together the olive oil, lemon juice, and half of the minced garlic. Brush this liquid mixture evenly over the exposed surfaces of the artichoke halves.

In a separate bowl, toss together the Italian breadcrumbs, Parmesan cheese, fresh parsley, remaining minced garlic, salt, and black pepper until well combined.

Spoon the seasoned breadcrumb mixture generously over each artichoke half, pressing gently so it adheres.

Bake in the preheated oven for 18 to 20 minutes, or until the artichokes are heated through and the breadcrumb topping turns crispy and golden brown.

While the artichokes are baking, prepare the creamy sauce by whisking together the mayonnaise, sour cream, and lemon zest in a small serving bowl.

Remove the artichokes from the oven. Serve warm, drizzled with the creamy lemon sauce or with the sauce on the side for dipping.