1/4 c. salad oil
2 garlic cloves, halved
1 lg. onion, thinly sliced
2 c. water
1 c. reg. long grain rice
2 tsp. salt
1/2 tbsp. turmeric
2 lb. shrimp or 1 (16 oz.) pkg. frozen shrimp (shelled & deveined), thawed & drained
1 (10 oz.) pkg. frozen artichoke hearts
1 (4 oz.) jar pimento
1 c. chopped parsley

In 3 quart saucepan over medium heat in hot salad oil, cook garlic until golden. Discard garlic. In same saucepan, cook onion until tender, about 5 minutes. Add water, rice, salt and turmeric, heat to boiling. Pour rice mixture into 2 1/2 quart casserole. Stir in shrimp, artichoke hearts, pimento and parsley. Cover casserole tightly with foil. Bake in 350 degree oven for 1 1/2 hours, stirring occasionally.