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Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.
Add the artichokes to a bowl with 1 ½ tbsp olive oil, 1 tbsp Parmesan cheese, salt, garlic powder, oregano and pepper. Toss to combine.
Add the artichokes to the sheet pan and roast for 18-20 minutes until browned. Flip them halfway.
While the artichokes are roasting, make the whip. Add the ricotta, dill, parsley, capers, olive oil, lemon zest, lemon juice, garlic, salt and pepper to a food processor and process until smooth. Set aside.
Remove the artichokes from the oven, increase the oven temperature to 425. Next, use a flat bottomed cup to smash each artichoke to about ⅓-½ inch thick. Drizzle with the remaining oil and Parmesan cheese and place back in the oven for about 8-10 minutes on each side (18-20 minutes total).
Spread the cream, top with artichokes, pistachios, honey and scallions.