Preheat oven to 350 degrees F.

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.

Once the veggies are ready, whip into the cream cheese mixture until completely mixed.

Grease the skillet used to cook the veggies with some of the reserved bacon fat. Pour the cream cheese mixture into the skillet.

Cook in preheated oven for about 10 minutes, until heated through but not bubbling.

Serve warm with pita chips.