Preheat oven to 350 degrees Fahrenheit.
Drain quartered artichoke hearts and pat dry with paper towels.
Place artichokes in a bowl and drizzle with olive oil. Sprinkle with salt and Tajin seasoning. Lightly toss to coat artichokes with oil mixture.
Place the artichokes face down on a baking sheet. Bake for 10 minutes, until artichokes begin to brown.
Flip the artichokes with tongs or a fork and cook another 10 minutes.
Remove artichokes from oven and let cool for a few minutes.
On another large baking sheet, portion out 1 teaspoon mounds of Parmesan cheese, so that you have 30 mounds of cheese.
Place a quartered artichoke hearts, face side down on a mound of Parmesan. Repeat with the rest of the artichokes. (do not use parchment or foil on the pan)
Bake artichokes for 5 - 7 minutes or until the cheese is golden brown and crispy.
Serve artichokes with lemon herb aioli.
