1. Drain liquid from 1 jar (6 ounces) marinated artichokes into a blender; chop artichokes and reserve. Into blender, add 1/2 cup basil leaves, 2 cloves chopped garlic and 1/8 tsp black pepper; pulse until combined. Line a large serving platter with 10 cups torn romaine lettuce. Top with 2 cups shredded cooked turkey, 1/4 pound sliced fresh mozzarella cheese, half a jar (4 ounces) of chopped roasted red peppers and the chopped artichokes. Drizzle the artichoke-basil mixture over the top.