4 c. chicken stock
2 c. uncooked long grain white rice
3 (6 oz.) jars marinated artichoke hearts
5 green onions, chopped
1 green pepper, diced
3 celery stalks, diced
1/4 c. chopped fresh parsley
1 tsp. curry powder
2 c. mayonnaise

Bring stock to boil. Stir in rice and return to boil. Lower heat, cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Cool. Drain artichokes, reserving marinade, and chop. Add to rice with the onions, green pepper, celery and parsley.

Combine reserved marinade with the curry powder and mayonnaise. Toss with rice and mix thoroughly. Refrigerate until ready to serve. Tastes better if made a day ahead or several hours before serving time. Serves 12-16.