5 c. chicken broth
2 c. rice

Cook rice in broth and cool.

3-4 stalks celery, chopped
5 green onions, chopped
1 green pepper, chopped
1/4 c. chopped parsley
5 oz. sliced green stuffed olives
3 jars marinated artichokes

DRESSING:

2 c. mayonnaise
All juice (marinade) from artichokes
1 tsp. curry powder

Mix well. Pour over rice. Mix well again. Chill overnight. Serve next day.