Preheat the oven to 375 degrees Fahrenheit and butter an 8-inch baking dish or small cast iron skillet lightly to prevent sticking.

Open the can of artichoke hearts and drain them thoroughly using a colander or fine mesh strainer. Rinse under cool running water and press gently against the strainer to remove excess moisture.

Transfer the drained artichokes to a cutting board and chop into roughly 1/2 inch bite-sized pieces.

Cut the cream cheese into small cubes and let it sit at room temperature for about 5 minutes to soften.

In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar, grated Parmesan, minced garlic, salt, black pepper, and cayenne pepper if using. Stir with a wooden spoon until smooth and well blended, about 1 minute.

Fold in the chopped artichokes and fresh lemon juice gently until evenly distributed.

Spoon the mixture into the prepared baking dish, smoothing the top with a spatula.

In a small bowl, mix the panko breadcrumbs with melted butter and sprinkle evenly over the top of the dip.

Bake in the preheated oven for 18 to 20 minutes until the edges bubble gently and the top turns golden brown.

Remove the dip from the oven and let it rest for 2 to 3 minutes before serving.