- 4 6.5-ounce jars marinated artichoke hearts, well drained
- 12 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 3 tablespoons minced fresh oregano
- 6 ounces thinly sliced prosciutto, coarsely chopped (about 1 1/2 cups)
- 5 cups 1/2-inch pieces crustless baguette (from one 16-ounce loaf)
- 6 cups lightly packed bite-size pieces romaine lettuce
- 4 cups lightly packed arugula (about 2 large bunches)
- 2/3 cup sliced red onion
- 4 tablespoons Sherry wine vinegar or balsamic vinegar
- 1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
- Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.
- Heat remaining 6 tablespoons oil in heavy large 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.