Bacon and Artichoke Hearts Lavash Flatbread Recipe | Valerie Bertinelli | Food Network

Ingredients

• 5 slices center-cut bacon
• One 12-ounce bag frozen artichoke hearts, thawed
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1/4 teaspoon red chile flakes
• One 15-ounce container part-skim ricotta
• 1 tablespoon lemon zest
• 1/4 cup grated Parmesan, plus more for sprinkling
• 1/2 teaspoon kosher salt, plus additional as needed
• Freshly ground black pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 sheet lavash
• 1 cup baby arugula
• Olive oil, for drizzling