Warm up the olive oil in a large skillet, add finely chopped garlic, and fry gently for 1 minute.
Add jarred artichokeshearts drained from their marinating liquid, frozen peas, salt, blackpepper, and 1 cup of water.Cook on medium heat for 10 minutes, stirring often.
Transfer half of the artichoke-peas mixture into a food processor.Add half theparmesan, half the ricotta, and the juice of half a lemon.
Blend until you get a sauce with a pesto-like consistency. Add some water if necessary.
Cook the pasta al dente in a large pot of salted boiling water. When the pasta is ready, reserve on cut of pasta water, drain it and add it to a large mixing bowl.Add the artichoke-pea sauce and mix until well combined. Add some pasta water if necessary.
Transfer the pasta to a lightly oiled baking dish and top it with the remaining peas and artichokes.Sprinkle half a cup of reserved pasta water on top; it'll help the dish stay moist as it bakes.
Arrange the leftover ricotta and parmesan on top of the pasta, then sprinkle with shredded mozzarella.
Bake in a preheated oven at 350°F or 180°C for about 20 minutes, or until the cheese melts and looks golden brown on top.