Artichoke Rice Salad


This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
13 hrs 20 mins
Total Time:
13 hrs 55 mins
12 servings


  • 4 cups chicken stock

  • 2 cups uncooked white rice

  • 3 (6.5 ounce) jars marinated artichoke hearts, chopped

  • 2 cups mayonnaise

  • 1 teaspoon curry powder

  • salt and pepper to taste

  • 5 green onions, chopped

  • 1 green bell pepper, chopped

  • 3 stalks celery, chopped

  • ¼ cup chopped parsley


  1. Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.

  2. In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.

  3. In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.

Nutrition Facts (per serving)

458 Calories
37g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 458
% Daily Value *
Total Fat 37g 47%
Saturated Fat 6g 29%
Cholesterol 14mg 5%
Sodium 375mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 3g
Vitamin C 16mg 82%
Calcium 18mg 1%
Iron 2mg 10%
Potassium 103mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.