1 pkg. Rice-A-Roni (chicken)
6 green onions (sliced) including tops
1/2 c. slivered almonds
1 1/3 c. mayonnaise
12 pimento-stuffed olives, sliced
2 (6 oz.) jars marinated artichoke hearts
May add 1 tsp. curry powder

Drain artichokes and reserve marinade. Cook rice as directed and cool in large bowl. Add onions, almonds and olives. Cut artichoke hearts in half. Combine marinade, curry and mayonnaise. Add to hearts and rice and toss. Chill. Just before serving toss again and serve in lettuce cups. Garnish with more sliced olives and almonds.