Crispy Parmesan Artichoke Hearts with Lemon Dill Dip

1. Preheat the oven to 425°F.

2. Drain the artichokes and pat them dry. Chop the dill and set aside. Beat the egg in a small bowl and set aside.

3. Mix together the shredded Parmesan cheese, oregano, 1/4 teaspoon salt, and pinch of 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 mixture. 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, prepare the dip by whisking together the yogurt with the remaining 2 tablespoons of butter in a small bowl. Add the lemon juice, lemon zest, remaining salt, dill, honey, and pepper, and whisk until smooth.

7. Serve the artichokes with the lemon dill dip.