5 c. chicken stock
2 c. long grain white rice
3 (6 oz.) jars oil marinated artichoke hearts
5 chopped green onions
3 lg. diced celery stalks
Reserved artichoke marinade
1 tsp. curry powder
Salt and pepper
2 c. mayonnaise
1 diced lg. green pepper
1/4 c. fresh chopped parsley

Bring stock to a boil. Stir in rice and cook at 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, green pepper, celery, parsley, combined reserved marinade with curry, mayonnaise, salt and pepper. Toss with rice, mix well, refrigerate.

(NOTE: OK to add 1 cup rice and 1 cup stock to above.)