Artichoke Rice Salad Recipe -
Artichoke Rice Salad Recipe
  • READY IN ABOUT 14 hrs

Artichoke Rice Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    13 hrs 55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2003

I am glad I read the reviews before i made this. I used half of the mayo and doubled the curry. I don't like green peppers so I used a red pepper instead. The taste improves every hour that it is cooling in the refrigerator. I added pine nuts (pignolia) and it made all the difference. It really added some nutty flavor. Yummm!

Most Helpful Critical Review
Jan 22, 2003

too much mayonnaise for me... I'd do it again with less... my husband enjoyed it!

Jan 22, 2003

I made this for a tennis team with rave reviews. I changed a few things. I used short grain brown rice (heartier and nutty flavored), red pepper instead of green, because it's more colorful and sweeter and I used 1/2 to 2/3 of the mayo called for. I made it the next day for my best friend and her family (3 kids) and they loved it, too.

Sep 07, 2002

Prepared this for the first time Saturday afternoon (9/23/00) and refrigerated overnight for a small adult-only group Bible study and potluck meal Sunday evening. Many went for second and third helpings. My wife and I thought it tasted great and it was certainly easy to prepare.

Sep 18, 2003

I loved this recipe. Against the advice of others, I left out the curry powder, used red peppers instead of green and used regular artichoke hearts and not the marinated ones. I really liked it- I know I changed the recipe around a bit, but I used what I had and it was wonderful. I also used a bit of lime juice to give it that extra kick. I scaled the recipe to 4 servings and ate it all over the course of 2 days. Yum!!!

Jan 03, 2004

I have made this salad 4 times and am always asked for the recipe! Always a huge hit. I omit the bell peppers and it still turns out beautifully. After reading the other reviews, I will try less mayo and slightly more curry, though. Thanks Kathy for a fabulous recipe! Yum!

Sep 12, 2002

I usually halve the amount of mayo and artichoke marinade, and add a handful of slivered almonds. I always get a lot of requests for the recipe after taking it to a potluck, so I know it's a good one!

Jan 22, 2003

a great salad. the combination of ingredients seemed a little odd, but they blend together perfectly. Don't leave out the curry powder, it really does add the perfect extra touch. Next time I'll use a bit less mayonnaise though.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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