Preheat oven to 400ºF and line a large baking sheet with parchment paper. Stir together ingredients for aioli until green tea is thoroughly mixed. Refrigerate until serving.
Whisk together flour and milk in a shallow bowl until smooth. Add Panko breadcrumbs, black pepper and sea salt to a separate shallow bowl.
Slice artichoke hearts in half lengthwise and gently press between paper towels to remove excess moisture.
Use the stem of artichoke hearts to hold as you dip them into batter. Shake off excess batter and coat in Panko mixture. Place on baking sheet. Spray with olive oil spray. Bake for 15 minutes.
Carefully flip artichokes and bake an additional 15-20 minutes. Cool artichokes at room temperature for 5 minutes. Serve hot with green tea aioli for dipping.