5 c. chicken stock
2 c. long grain white rice
3 (6 oz.) jars oil marinated artichoke hearts
5 green onions, chopped
1 (4 oz.) jar pimento olives, sliced
1 lg. green pepper, diced
1/2 c. chopped celery
1/4 c. chopped fresh parsley
Reserved artichoke marinade
1 tsp. curry powder
2 c. mayonnaise (Miracle Whip)
Salt and pepper to taste

Bring stock to boil. Stir in rice and return to boil and lower heat. Cover and simmer for 20 to 25 minutes or until liquid is absorbed and rice is tender. Cool. Drain artichokes, reserving marinade and chop. Add to rice with the onions, olives, green pepper, celery, and parsley. Combine reserved marinade with the curry, mayonnaise, salt, and pepper. Toss with rice and mix thoroughly. Refrigerate until ready to serve.