Prepare the artichoke filling

• Put the defrosted artichoke hearts in a large bowl.
• Add the chopped garlic, chopped parsley, grated cheese, salt, black pepper, onion powder and garlic powder.
• Add the breadcrumbs gradually, then pour in the olive oil to moisten everything, as for a stuffed artichoke filling.
• Stir in the lemon zest and mix well.

Layer the casserole

• Drizzle a little olive oil in the bottom of the baking dish.
• Spread half of the artichoke mixture in the dish and press it down with the back of a spoon.
• Scatter half of the mozzarella cubes over the top.
• Top with the remaining artichoke mixture, then the rest of the mozzarella, and press down with your hands for a casserole texture.

Bake the casserole

• Bake uncovered at 175 °C (350 °F) until golden and bubbly.
• If it is not browned enough, finish under the broiler for a minute.

Serve

• Let it rest briefly, then scoop it out with a spoon and serve as a side dish.