Reviewed: Feb. 13, 2004

I cheated and used rice-a-roni! Yummy!

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Reviewed: Sep. 18, 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!

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GINA99

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Reviewed: Jul. 4, 2003

A lovely, refreshing salad. I made it with salmon cakes and dill dip (both from this site), and it made for a great, yet light, summer dinner. The only reason why I gave this recipe four stars instead of five is because I changed it quite a bit mostly taking other reviewers' advices. So, I cut down the quantity of rice in half (except I made 1/3 wild rice to 2/3 while basmati rice: put wild rice into the boiling water first though, cause it takes about 10 minutes longer to cook than the white variety does). I also cut down on mayo to about 1/2 of a cup and used more curry than recomended in the recipe. It turned out perfect. This is definitelly a keeper, and next time I will consider adding raisins as well 'cause I believe they would compiment this salad nicely.

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ITSIE

Cooking Level: Expert

Home Town: Belgrade, Central Serbia, Serbia

Living In: Nicosia, Nicosia, Cyprus

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Reviewed: Jun. 7, 2003

Very good. Nice change of pace. I increased the curry as some suggested and would also add more mayonaise.

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LU

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Reviewed: May 31, 2003

Wow! What a surprise to see this salad here. I first made this many years ago (probably 20yrs) after hearing it on the radio on the Jackie Olden cooking show. Her recipe also included a 4oz jar of pimento-stuffed green olives, sliced. When you read the recipe it sounds like an unlikely mix of flavors, but it's really good. It makes a whole bunch though, and it's pretty rich, so I always halved the recipe. Thanks for reminding me of a great recipe. It will surely be on my menu this summer.

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COOKIE58

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Reviewed: Mar. 17, 2003

Very, very good!

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NOVARENE

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Reviewed: Feb. 1, 2003

I made this for a picnic for a family celebration. It got lots of compliments! I loved the make-ahead ease and the flavor just gets better and better. Thanks!

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LORI

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Reviewed: Nov. 5, 2002

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!!!

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KAILASMITH

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Reviewed: Oct. 1, 2002

I only was able to refridgerate it for 3 hours before serving. My husband and I did not like it. We each ate a few bites. I down sized the recipie by 2/3rds so that made a nice small amount and only required one jar of artichoke hearts. It might taste better today after being in the refridgerator over night.

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NANCYNICOLE

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Reviewed: Sep. 25, 2002

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!

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AMY WALTERS

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Reviewed: Aug. 6, 2002

Very good salad. I think it was even better warm than chilled. I halved the mayonnaise and it worked out great. Could have used more curry powder just for a bit more flavour.

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MILK N HONEY

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Reviewed: Jul. 30, 2002

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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RBISH

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Reviewed: May 28, 2002

I improved on this recepie by using fresh cilantro instead of parsley and yogurt cheese (yogurt put through a strainer overnight) for the mayo/sour cream. It was a big hit.

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PEPSIMORON

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Reviewed: May 23, 2002

I took the advice of some other reviewers (used 1 cup mayo and 2 jars artichoke hearts) and this salad was terrific! Also, I didn't have any curry powder or parsley, but this salad still had tons of flavor. Oh, and I only used 2-3 green onions instead of 5, and I think that was enough. I will definitely make this again, and next time I'll try it with the curry powder!

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LAURA42

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Reviewed: Feb. 21, 2002

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

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SPIDRPRNCS

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Reviewed: Feb. 8, 2002

This is a great recipe. I took it to church potluck, and everyone mistook it for potato salad! It makes a huge amount though, I will halve the recipe next time.

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RBCONLEY

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Reviewed: Feb. 16, 2001

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.

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Maggie

Cooking Level: Expert

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Reviewed: Dec. 17, 2000

Felt the recipe was a bit tart. Took it to a large pot-luck gathering and only half was eaten.

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Lu

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

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Reviewed: Sep. 25, 2000

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.

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JIMMYTHEBEE

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Reviewed: May 26, 2000

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!

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JOBERST

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Artichoke Rice Salad

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