Preparation / Directions:
Drain the artichoke hearts and reserve the juice. Chop them.
Melt the butter in a suacepan with the curry powder. Cook the rice in the butter, stirring often, until the grains turn opaque and then start to brown slightly. Add the water and broth, turn the heat down, cover and steam 20 minutes or until the rice is done.
Let the rice cool for five minutes. Mix together the reserved marinade and the mayonnaise. Toss together all the ingredients except the peas. Chill at least threee hours. Just before serving, toss in the peas.
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