2 c. regular long grain rice
4 c. chicken broth (canned)
3 jars marinated artichokes (cut up, save marinade)
5 tbsp. Hellman's mayonnaise
3 lg. stalks celery (chopped)
1 lg. green pepper (chopped
5 green onions (chopped)
4 oz. sliced green stuffed pimento olives (drained)
1/4 c. chopped fresh parsley
2 1/4 oz. sliced toasted almonds

Bring rice and chicken broth to boil. Lower heat and cover. Cook until liquid is absorbed (about 15 minutes). Cool and separate loosely.

Cut up artichokes. Mix 1 tablespoons sugar and the mayonnaise with the artichoke marinade. Add more mayonnaise if needed for proper consistency. Add chopped celery, green pepper and onions. Use part of the green part of the onions. Add remaining ingredients and toss lightly. Reserve some of the almonds for topping decoration.

Serves 20.