Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
Mix well, then pour into a 9" x 13" baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes. Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
Allow to cool slightly before serving. Store leftovers in the fridge for a few days or freeze.
The artichoke hearts that I used were in a jar, plain, not marinated. You can use either canned or frozen (thawed), whichever is easier for you, just be sure to rinse them first.