CRISPY PARMESAN ARTICHOKE HEARTS WITH LEMON-DILL BUTTERY YOGURT

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 tbsp 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 beaten egg and then into the Parmesan mixture. Place them on the prepared sheet pan and bake in the oven for 14-16 minutes. The edges of the Parmesan should be golden and crisp. Let them sit for a few minutes, then gently lift them using a spatula. 6. While the artichokes roast, make the dip. Add the yogurt and melted butter to a small bowl and whisk together. Add the lemon juice, lemon zest, salt, dill, honey, and pepper to taste, and whisk until smooth. 7. Serve the crispy artichokes with the lemon-dill buttery yogurt dip.