Dilly Artichoke Rice Salad

In medium saucepan, bring chicken broth or water to a boil and stir in rice. (Don't use regular rice!) Return to a boil, reduce heat to lowest setting and simmer, tightly covered, 20 minutes or until liquid is absorbed.

Put rice into large mixing bowl and add Miracle Whip to help cool it down. You can also set pot into the sink with enough cold water to come up about 2/3 the height of the pot to help cool the rice down quickly.

To the rice and mayo mixture add all of the remaining ingredients and mix well. Taste for seasoning and adjust as needed.

In this recipe I used 1 jar of Artichoke Hearts and left out the Hears of Palm, but Sometimes I use 2 jars of Artichoke and the Hearts of Palm. I like a lot of dill weed in mine and usually add a little more after it's mixed. Use your discretion and add it according to your taste. I also prefer mine creamy so I use about 1 cup of Miracle Whip. Make it as dry or creamy as you like.

Serve at room temperature or chill overnight. The longer it chills the better the flavors blend. Garnish with sliced olives and serve in lettuce cups or with Escort crackers. It's also wonderful served with boiled shrimp.

TIP: Please remove tough outer leaves of the artichoke hearts before chopping. If you're unsure, cut a piece and taste it, or if it's even slightly hard to cut, discard those leaves! Biting into a stringy, tough piece of artichoke will surely ruin this dish. This also applies to the larger pieces of Hearts of Palm - if the outer layer is tough, discard that layer and just use the tender inside pieces.

*NOTE: If you really don't like Miracle Whip then use your favorite mayonnaise. I think the sweetness of the Miracle Whip works well to balance the briny flavors of the artichokes, olives, and hearts of palm.