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Preheat the oven to 425.
Drain the artichokes and pat them dry.
Mix together the Parmesan cheese, oregano, salt and pepper in a medium bowl.
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.
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.
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.
Serve the artichokes with the dip.