Crispy Parmesan Artichoke Hearts with Lemon-dill Buttery Yog

• total time: 20 minutes

Ingredients

For the artichokes:

1 15-oz can whole artichoke hearts

1 egg, beaten

1 cup shredded Parmesan cheese

1/2 tsp dried oregano

1/4 tsp salt

Pepper

For the dip:

1 cup unsweetened Greek yogurt

2 tbsp salted butter, slightly melted

2 tsp lemon juice

1/2 tsp lemon zest

1/4 tsp salt

2 tbsp fresh chopped dill

1 tsp honey

Pepper to taste

Directions

Preheat the oven to 425. 2️⃣Drain the artichokes and pat them dry. 3️⃣Mix together the Parmesan cheese, oregano, salt and pepper in a medium bowl. 4️⃣Place 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. 5️⃣Use 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. 6️⃣While 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. 7️⃣Serve the artichokes with the dip.