Mince 2 garlic cloves and set aside
Drain 1 14 oz can artichoke hearts and roughly chop into smaller pieces.
Cut the tops of about 8-10 pepperoncinis until you have about 1/2 cup chopped pepperoncinis.
In a small saucepan, heat 2 tbsp olive oil over medium heat. Add minced garlic cloves and 1/4 tsp crushed red pepper flakes. Stir for about a minute until fragrant.
Add chopped artichoke hearts and pepperoncinis to the saucepan, stirring and coating with olive oil and garlic mixture. Cook for a few minutes.
Meanwhile, chop 8 oz cream cheese and 6 oz fresh mozzarella into small pieces to make melting easier.
Add chopped cream cheese and mozzarella to the saucepan and melt. Stirring will help it melt faster, but it should take about 5 to 10 minutes.
Once the cheese has melted, add in 1/4 cup freshly grated parmesan and stir.
Squeeze in the juice of 1/2 lemon and add kosher salt to taste. Because the pepperoncinis are pickled, they will naturally have salt so make sure to actually taste it.
You can enjoy your dip as is or transfer it to an oven-safe baking dish to char the top.
Transfer the dip to your baking dish and put the dish on a sheet pan to easily take it in and out of the oven and catch any messes.
Broil for 3-5 minutes or bake on the top rack at 400 for about 10-15 minutes.
Carefully take it out of the oven and enjoy with crostinis or chips.