Cook artichoke hearts according to package directions, omitting salt and fat. Drain well.
Combine broth and next 5 ingredients in a jar; cover tightly, and shake vigorously.
Combine artichoke hearts, mushrooms, and next 3 ingredients in a large bowl; add 1/2 cup broth mixture, and toss well. Cover and chill 2 hours, stirring occasionally.
Place romaine lettuce on a large serving platter; spoon bean mixture onto lettuce in center of platter. Arrange ham strips, cheese, sweet red pepper, and cucumber around bean mixture. Drizzle remaining broth mixture over salad.