Artichoke rice salad

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
1/4 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.