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 egg and then into the Parmesan. Place the sheet pan 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 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.