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.
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