Drain the marinating liquid from the jar of artichoke hearts into a bowl. Add the chickpea flour. You want a 1:1 ratio of chickpea flour to marinating liquid. Stir until no lumps remain.
Delicately toss your artichoke hearts in the chickpea flour and marinade mixture.
If using pita bread crumbs to coat your artichoke hearts, bake the pita at 300 Fahrenheit for about 25 minutes, turning occasionally, until they seem desiccated. Let them cool to room temperature before processing into crumbs. Just make sure that whatever bread you decided to crumb is completely dried out. In my experience, the pita was nice. I couldn’t get it completely ground into even crumbs, but I felt that the chunks that remained helped the texture of the final product.
Pour your bread crumbs onto a large plate, and season to taste. If you're marinade is very salty, you might want to avoid seasoning your bread crumbs. One by one, coat your artichoke hearts in the bread crumbs, and place them into your air fryer.
Air fry on about 390-400 degrees Fahrenheit for about 15 minutes, turning over halfway through. They’re done when they are crispy and as golden browned as they can get in an air-fryer without using oil. Serve as is with your favorite sauce, or continue on to the buffalo variation.
Combine the vegan butter and hot sauce in a microwave save bowl. Microwave just long enough to melt the butter.