Make the dough: In a medium bowl, whisk together the yeast, 1 teaspoon of the sugar, and the warm water. Stir and let rest 3 to 5 minutes, until foamy. Add the flour, olive oil, remaining sugar, and the salt and use your hands to bring the dough together. If the dough is too dry to come together, you can add 1 to 2 tablespoons additional water. While in the bowl, knead the dough for 3 to 4 minutes. Cover with a kitchen towel and let rest for 10 to 15 minutes.

Transfer the dough to a lightly floured work surface. Flour your hands and use the basic kneading technique to knead for 4 to 5 minutes, until smooth and no longer sticky. Round the dough and place in the bowl with the open edge down. Cover with plastic wrap and let rest at room temperature until doubled in size, about 1 hour.

Make the artichoke filling: In a skillet, heat the olive oil over medium-high heat. Add the onion and cook until lightly caramelized, 2 to 3 minutes. Add spinach and cook, stirring constantly, until the spinach is wilted and the liquid is cooked out, 5 to 7 minutes. Let cool completely at room temperature.

In a bowl, combine the cream cheese, mozzarella, and Parmesan. Use a wooden spoon to mix well. Add the artichokes, garlic powder, salt, and cooled spinach mixture and fold until well combined.

Line two baking sheets with parchment paper and set aside. Place the dough on a lightly floured work surface. Roll the dough into a log and use a sharp knife or bench scraper to cut it into 15 equal portions (about 55g each). Working with one portion at a time, roll into a 10-inch rope. Use a rolling pin or your hands to flatten the dough into a 10 × 2½-inch strip. In a line down the middle, add 2 tablespoons of filling, leaving ½ inch from each edge. Pinch the edges together firmly around the filling. Tie the rope into a knot, tucking the edges underneath and re-pinching the seams to make sure the filling stays sealed inside. Place on a prepared baking sheet with the edges tucked under. Repeat with each piece of dough, leaving 2 inches between them on the baking sheets. Cover with plastic wrap and let rest for 20 to 30 minutes.

Preheat the oven to 400°F.

Make the garlic butter: In a small bowl, stir together the melted butter, garlic, pepper flakes, oregano, and salt. In a separate small bowl, beat together the egg, ½ tablespoon of the garlic butter mixture, and honey. Brush each garlic knot with this egg wash.

Bake until golden brown, 20 to 30 minutes. Remove from the oven and brush with the garlic butter mixture. Top with the shredded Parmesan and the fresh herbs. Serve while warm.