In separate bowls, set out buttermilk, flour, and Panko.
Dip artichoke hearts in buttermilk, then dredge in flour, then dip in buttermilk again, then dredge in Panko.
Cover and refrigerate 4-24 hours.
While oil is heating, prepare sauce in a small saucepan by combining butter, lemon juice, garlic, and white wine.
In small batches, fry artichoke hearts until golden brown, drain on paper towels. Transfer to serving plate. Drizzle sauce over top, sprinkle with Parmesan cheese and parsley. Serve hot with additional sauce for dipping.