Lately I've been craving artichokes and have been creating recipes with them as the main ingredient. I'm still perfecting the others but here is a great salad you can prepare for a large lunch or dinner crowd. It's also perfect for an outdoor B-B-Q or picnic! Enjoy!
Ingredients:
2 c. GF chicken or vegetable stock
2 c. water
2 c. uncooked white rice
18 oz. marinated artichoke hearts, drained and 1/2 c. liquid reserved
1 1/4 c. organic mayo, I used Spectrum brand
2 tsp. curry powder
1 tsp. Italian seasoning
salt and pepper to taste
1/4 white onion, chopped
1 large green bell pepper, chopped
4 celery stalks, chopped
1/4 c. parsley
Directions: Combine stock and water in large pot and bring to a boil. Add rice, reduced heat to simmer, cover and cook for about 20 minutes. In a bowl, mix together the mayo, reserved artichoke liquid, curry powder, Italian seasoning, salt and pepper. Set aside. In a very large bowl, combine the artichokes, onion, bell pepper, celery and parsley. Mix in the cooked rice. Drizzle in the dressing mixture and toss together gently. Cover and chill in the refrigerator for several hours or overnight. Serve cold.
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