1 lb. fresh shrimp, peeled and deveined, or 1 pkg. frozen, or 1 (#1) can shrimp
1 (3 1/2 to 4 lb.) chicken, cut up as for fricassee
1 green pepper, seeded and chopped; optional
1 clove garlic, minced
1 sm. onion, chopped
1/4 c. olive oil
1 c. uncooked rice
1 buffet sized cans hearts of artichokes, sliced
1 (#2) can tomatoes
2 c. chicken broth
Salt and pepper

If canned shrimp are used, soak them in cold water. Drain before using. Saute chicken, green pepper, garlic, and onion in olive oil. Transfer to a deep buttered casserole. Add uncooked rice to oil in skillet. Stir and cook until the rice is translucent. Transfer to casserole, add shrimp, artichoke hearts, tomatoes, chicken broth, and seasonings. Cover and bake in a 350 degree oven for 1 hour, or until chicken is tender. Serves 4-6.