In a pan put some oil, the artichokes, salt, pepper, and parsley, and let them simmer for a few minutes turning them from time to time.
When they are cooked, let them cool.
Open up puff pastry on a well-floured work surface.
Gently roll each piece, keep the rectangle shape.
Put on one-half artichokes, the chopped mozzarella, and the grated Parmigiano Reggiano cheese and cover with the other half closing the edges well with a fork.
Turn it over on the other side, and make some carvings on the surface with a small knife. Brush the surface with egg previously beaten with salt, sprinkle with sesame seeds.
Bake at 200°C (~ 400°C) for 30 -40 minutes.