4 c. chicken stock
2 c. uncooked long-grain rice
3 (6 oz.) jars oil-marinated artichoke hearts
5 green onions, chopped
1 (4 oz.) jar pimiento-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

Bring stock to boil, stir in rice and return to boil. Lower heat - cover, simmer for 20 minutes until liquid is absorbed and rice is tender. Cool. Drain artichokes, reserving marinade and chop. Add to rice with the onions, 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. Serves 12 to 16. (This recipe is ALWAYS a hit!)