Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               jars  artichoke hearts -- well drained
  12       tablespoons  extra virgin olive oil
  4             cloves  garlic -- minced
  3        tablespoons  oregano -- minced
  6             ounces  prosciutto -- thinly sliced
  5               cups  crustless baguette -- 1/2"- piseces
                        -- from 1- 16oz loaf
  6               cups  romaine lettuce -- bite sized pieces
  4               cups  arugula -- 2 bunches
     2/3           cup  red onion -- sliced
  4        tablespoons  sherry vinegar or balsamic
  1 1/2           cups  goat cheese -- soft crumbled

Preparation:

Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon minced oregano. Refrigerate at least 2 hours and up to 6 hours tossing occasionally. Heat remaining 6 tablespoons oil in skillet over medium high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium low, stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. remove from heat. Season with pepper; sprinkle lightly with salt. Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.

Nutritional Information:

287 Calories (kcal); 24g Total Fat; (73% calories from fat); 12g Protein; 7g Carbohydrate; 30mg Cholesterol; 555mg Sodium