StarInfiniteFood

1: Preheat the oven to 425°F.

2: Drain the artichokes and pat them dry.

3: Mix together the Parmesan cheese, oregano, salt, and pepper in a medium bowl.

4: Place 2 tablespoons of butter onto a large sheet pan, then place it into the oven for 2-3 minutes until the butter is melted. Remove the sheet pan and spread the butter.

5: Use a fork to gently press down the leaf side of the artichoke hearts, and one at a time dip the bottoms into the egg and then into the Parmesan. Place the sheet pan in the oven for 14-16 minutes until the edges of the Parmesan are golden and crisp.

6: While the artichokes roast, make the dip. Add the yogurt and butter to a small bowl and whisk together. Add the lemon juice, lemon zest, salt, dill, honey, and pepper, and whisk until smooth.

7: Serve the artichokes with the dip.