6 servings kosher salt and pepper black freshly ground
1 lemon zest
4 to 6vibrant leafs of leaf lettuce red
10 ounce three jars oil-packed artichoke hearts drained
1 teaspoon olive oil
1 cup pinenuts with salt and a pinch of red pepper flakes toasted
2 tablespoons romano grated
1 cups milk ricotta cheese whole
Equipment
oven
knife
grill
aluminum foil
grill pan
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F.
Lop off stem end of the head of garlic.
Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil.
Bake until soft and slightly caramelized, about 20 minutes.
Let cool, squeeze out the garlic cloves and set aside. Once cool, using your knife, chop into a paste.
Mix together the roasted garlic, ricotta, basil, romano and lemon zest. Season with salt and pepper.
Heat a grill pan over medium-high heat. Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
Meanwhile, lightly toast the baguette, about 5 minutes.
For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread. Then pile on the grilled artichokes. Next, add the toasted pine nuts and finally the red leaf lettuce.
Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.
