Preheat oven to 350° F.
Remove stems and seeds from Tuscan peppers; chop (makes 1/4 cup) and set aside.
Drain liquid from marinated artichoke hearts into the bottom of a shallow 2-quart casserole.
Spread liquid to grease bottom of pan.
Drain and discard liquid from canned artichoke hearts.
Finely chopped marinated and (aimed artichokes.
Place in a medium bowl.
Stir in mozzarella and Parmesan cheeses, mayonnaise and reserved chopped Tuscan peppers.
Spread in prepared pan.
Sprinkle with paprika.
Cover and bake until hot, about 15 minutes.