While the garlic is roasting, you can start preparing everything else. We wanted to make the salad a little more hearty, and we had a couple chicken breasts on hand, so we simply seasoned with salt and pepper and a little oregano, and threw them on the grill. The romaine heart was quartered, and a whole can of quartered artichoke hearts were drained. The romaine, artichoke hearts, and a red bell pepper all received a liberal brushing of olive oil, and sprinkle of salt and pepper. Then we threw them on the grill. The romaine and artichokes only took about 5 minutes, while the pepper took about 10 minutes. You want the pepper to get nice and charred so you can easily peel the skin off.
Now, don't think I forgot about our roasted garlic. When it's soft, and sweet smelling, pull it out of the oven, and squeeze out your cloves. They should be a golden brown, and nice and soft. Using the side of your knife, you should be able to smoosh the garlic into a paste. You can add a little salt to add some coarseness and help assist you in making the paste. Then just add your garlic to a bowl with ricotta, parmesan, and lemon zest.