Ricotta Salata with Roasted Red Peppers and Marinated Baby Artichokes

Name: Ricotta Salata with Roasted Red Peppers and Marinated Baby Artichokes
Ingredients: 3 cups homemade or canned low-sodium chicken stock; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon whole black peppercorns; 1 tablespoon salt, plus more for seasoning; Several sprigs fresh thyme; 3 cloves garlic, peeled and smashed; 2 shallots, peeled and quartered; 3 lemons; 6 baby artichokes; 1 red bell pepper; Freshly ground black pepper; 6 ounces ricotta salata; Small handful tender sprouts or greens