Preheat oven to 375°F.
Mix all of the seasoned breadcrumb ingredients (breadcrumbs, 1/2 C Pecorino Romano, basil, parsley, garlic, lemon zest and juice), and set aside.
Combine 2 Tbsp olive oil and 1 Tbsp pepper flakes, then spread at the bottom of a baking dish.
Drain the artichoke hearts, and arrange on the baking dish.
Top with the remaining 1 Tbsp olive oil and 1 Tbsp pepper flakes, then add the white wine.
Sprinkle the seasoned breadcrumbs evenly over the artichokes.
Bake for 15-20 minutes, until the breadcrumbs have browned. Let cool slightly.
Whip together the dip ingredients (sour cream, 1 C Pecorino Romano, lemon zest, 2 Tbsp olive oil) with a hand mixer. Serve with the artichokes, and enjoy!
