Lemon-Dill Artichoke Dip

Preheat oven to 350°F. Place artichokes in a fine-mesh sieve. Press with paper towels to remove excess liquid. Chop artichokes. Quarter and core fennel; cut lengthwise into thin slices.

In a large bowl stir together sour cream and flour. Stir in artichokes, fennel, 1/2 cup of the Parmesan cheese, the mayonnaise, feta cheese, sweet pepper, dill, and lemon zest. Transfer to a 9-inch cast-iron skillet. Sprinkle with remaining 1/4 cup Parmesan cheese.

Bake 25 minutes or until center is bubbly and edges are light brown. Cool on a wire rack 15 minutes. If desired, top with lemon slices, fennel fronds, and/or additional feta cheese or dill.