In a 4-quart pot cook pasta in lightly salted boiling water according to package directions. Drain and return to pot.
Meanwhile, in a large skillet heat 1 tablespoon of the oil over medium heat. Add garlic and cook for 1 minute or until fragrant but not browned. Add broth, artichoke hearts, beans, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add artichoke mixture to pasta in pot. Add tomatoes and salt. Cover and keep warm.
Wipe out skillet. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add panko and cook, stirring frequently, for 3 minutes or until toasted. Divide pasta mixture among serving plates; top with panko and parsley.