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Cut open the bag of frozen artichoke hearts, drizzle with oil and shake to coat hearts well. Sprinkle with seasoned salt and grated Parmesan until well combined.
Preheat oven to 425 degrees F, line a cookie sheet with parchment paper and place a baking rack ontop.
Take thawed out artichokes and damp dry with a paper towel (the dryer you can get the artichokes the crispier it will get). Arrange seasoned artichoke hearts in a single layer on a parchment lined cookie sheet fitted with a baking rack and bake in the middle of the oven at 425 for 45 minutes, until brown and crispy.
For dip: add 2 garlic cloves, 1 cup Greek yogurt, 1tsp. Seasoned salt, ½ oregano, 1tbsp lemon juice in a food processor until well blended.
For artichoke dressing: add 1 tbsp. Lemon juice, 2tbsp olive oil, 1 garlic minced, 1 tbsp minced capers and parsley to a bowl and mix.
Assembly: spread artichoke dip on a plate or platter, toss your crispy artichokes in the lemon caper dressing and pile on top of the dip. Devour!