2 green onions
1 c. reg. rice
2 1/2 c. chicken broth
8 green olives, sliced
2 jars marinated artichokes, cut up
1/3 c. mayonnaise
1 c. cooked shrimp
Curry powder to taste

Cook rice in chicken broth. Add onions and olives to rice and allow to cool. Drain artichokes and save marinade. Combine marinade and curry with mayonnaise and mix well. Add dressing and artichokes to rice mixture. Chill for 6 to 24 hours. Serve chilled.