1 head garlic
1teaspoon olive oil
Kosher salt and freshly ground black pepper
1 to 11/2 cups whole milk ricotta cheese
1 to 2tablespoons chopped fresh basil
2tablespoons grated romano
Zest of1 lemon
Three10-ounce jars oil-packed artichoke hearts, drained
1 largeFrench baguette
4 to 6vibrant leafs of red leaf lettuce
1 cuppine nuts, toasted with salt and a pinch of red pepper flakes