Grilled Artichoke Sub

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1 head garlic

1 teaspoon olive oil

Kosher salt and freshly ground black pepper

1 to 1 1/2 cups whole milk ricotta cheese

1 to 2 tablespoons chopped fresh basil

2 tablespoons grated romano

1 lemon Zest

Three 10-ounce jars oil-packed artichoke hearts, drained

1 large French baguette

4 to 6 vibrant leafs of red leaf lettuce

1 cuppine nuts, toasted with salt and a pinch of red pepper flakes