Thank you, Pat and Norm LaLanne, for bringing this to the family reunion on July 4, 1999 and for taking the time to send the recipe.

      4 small jars coarsely chopped marinated artichokes, reserve marinade
      2 cups long grain white rice
4 ¼ cups vegetable broth including reserved artichoke marinade    
      5 chopped green onions
    ½  of  7 ounce jar pimento stuffed green olives, chopped
      1 cup mayonnaise
      1 teaspoon curry powder
         chopped parsley

Cook rice in vegetable broth and reserved artichoke marinade.  Cool.  Mix mayonnaise and curry powder. Mix all ingredients together and garnish with parsley. Add 1 pound shrimp meat or chopped chicken breasts for a heartier dish.

This makes quite a lot of salad which keeps well a day or two in the refrigerator.   Good recipe for a pot luck dish or cut recipe in half for the family.