Preheat your oven to 450°F. Toss your artichokes, olives, shallot, garlic, olive oil and chili pepper flakes to coat. Next in the lemon wedges and top with the oregano. Bake for 25 minutes. Remove from oven and allow to cool slightly.
Feta Board:
You can line your board with parchment or just bare, like I did.
In a small food processor, combine the feta, cream cheese and mayo. Pulse until its smooth and fluffy. You will have to stop and push the ingredients down. Transfer to your refrigerator while you wait for the olives and artichokes.
Once your ready to serve, spread the feta out on the cutting board using the back of a spoon to make indents. Top with your olives and artichokes and drizzle with your hot honey and sesame seeds. Serve with pita chips or crostini.