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

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, olives, green pepper, celery, and parsley.

Combine reserved marinade with curry, mayonnaise, salt, and pepper. Toss with rice and mix thoroughly. Refrigerate until ready to serve. Serves 12-16.