1. Heat the oil in a sauté pan over medium heat on the stove. Add the crabmeat, then the artichoke and the garlic, and sauté briefly to heat. 2. Turn heat to high and deglaze with the white wine. Reduce by two-thirds, and then add the Mornay sauce, the mozzarella and parsley. 3. When all are heated thoroughly, place mixture in a deep ramekin, then top with the bread crumbs. 4. Gratiné in a broiler oven until brown and bubbly. Top with lemon zest and Parmesan if desired. 5. Serve in a warm bowl, surrounded by the pita triangles. Bon appétit!