In a cast iron skillet or oven proof skillet, cook the bacon until browned. Drain off most of the fat and reserve, leaving about a tablespoon in the skillet.
Cook the onion, garlic, and artichoke hearts in the bacon fat over medium until the onions are softened and the artichokes start to brown, about eight minutes.
While the veggies are cooking, whip the mascarpone, cream cheese, and sour cream until combined and fluffy. Add in the lemon juice and salt and whip until evenly distributed.