1-2 c. cooked rice in chicken broth or bouillon water
2-4 green onions, sliced
8 pimento stuffed olives, sliced
1/2 green pepper, chopped
2 (6 oz.) jars marinated artichoke hearts
1/4 tsp. curry powder
1/3 c. mayonnaise
1 egg, well beaten

Cook rice. Cool. Add onion, green pepper, and olives. Drain artichokes, saving the liquid marinade. Add the artichokes to the mixture. Combine the marinade with the curry, mayonnaise, and beaten egg. Combine everything. Refrigerate. This may be prepared a day ahead.