-
1
Position a rack in the center of the oven and preheat the oven to 400F.
-
2
Lightly grease a roasting pan with olive oil.
-
3
Squeeze the juice from the lemon into a bowl filled with 1 quart water and drop the rinds into the bowl.
-
4
One at a time, trim the artichokes: Snap off the thick dark green leaves until you reach the inner core of thin light green leaves; discard the leaves.
-
5
Using a sharp knife, cut off the core of leaves where it meets the heart (there is often an indentation at this point), to reveal the heart.
-
6
Using a dessert spoon, scoop out the fuzzy choke.
-
7
Using a sharp paring knife, trim off all the dark green skin from the artichoke heart and stem.
-
8
Place the trimmed artichoke hearts in the lemon water as you go.
-
9
Drain the artichokes and toss with the oil in the roasting pan.
-
10
Add 1/4 cup hot water and cover tightly with aluminum foil.
-
11
Roast for 20 minutes.
-
12
Remove the foil and continue roasting until the artichokes are tinged with gold and tender when pierced with a knife, 15 to 20 minutes.
-
13
Let the artichokes cool, then cut into 1/2-inch cubes.
-
14
Squeeze the softened flesh from the garlic skins into a medium bowl.
-
15
Mash the garlic with a fork.
-
16
Stir in the chopped artichokes, ricotta, Parmesan, bell pepper, and basil.
-
17
Season with salt and red pepper flakes.
-
18
Cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days.
-
19
Transfer to a serving bowl and serve chilled.
