4 ounces Proscuitto

2 cans (14 ounces each) artichoke hearts, drained

1 English cucumber, partially skinned and cut into chunks

3 ounces crumbled Gorgonzola cheese

Dressing:

1/2 cup good olive oil

1/4 cup lemon juice

4 - 5 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

Fry Proscuitto strips in a little oil until crispy.  Place on paper-towel lined dish.  Set aside.

Cut artichoke hearts into quarters and place in salad bowl.  Add cucumber chunks and cheese.

Make dressing:  Whisk together oil, lemon, oregano, salt and pepper.  Pour over salad and toss.  Crumble Proscuitto over and give it another gentle toss.  Serves 4.