2 c. rice
Chicken broth
Chopped green onions
3 sm. jars artichokes, chopped
Marinade from artichokes
Parsley, celery, black olives
2 c. mayonnaise
1 tsp. curry

Cook rice in chicken broth. Toss with onions, parsley, celery and olives. Add chopped artichokes. Then add mayonnaise, marinade as needed, and curry. Serve at room temperature.