Artichoke Heart Salad

Linn Campbell


This is a recipe I got from my mom. I could eat it day and night. My husband can't stand mayonnaise but to indulge me he tried it the first time I made it and loved it. Since then I've gotten his entire family hooked on it as well as a few of my friends.

Blue Ribbon Recipe

This artichoke heart salad is going to be great at your next cookout or if you need to bring a dish to a potluck. We tried it both warm and cold, and it is best served cold. The overall flavor of the salad is mild. What we tasted most was chicken flavor from the rice and the tartness of the artichokes. Super easy to prepare, your family will love this recipe. The Test Kitchen


★★★★★ 4 votes



  • 2 jar(s)
    marinated artichoke hearts, 12 oz each
  • 2 box
    chicken flavored Rice-a-Roni
  • 1 c
  • 1/4 tsp
    curry powder
  • 1 can(s)
    sliced black olives, 3.8 oz can

How to Make Artichoke Heart Salad


  1. Cook Rice-a-Roni as instructed on the boxes minus 1 cup of water and don't brown first. Let simmer as instructed.
  2. While rice is cooking, drain artichoke hearts reserving the liquids for later use. Chop artichoke hearts and place in large bowl. Drain olives and place in the bowl with artichoke hearts.
  3. In a small mixing bowl, place reserved liquid from the artichoke hearts, 1/4 tsp curry powder, and 1 cup mayonnaise; mix well.
  4. Once the majority of the liquid is cooked from the rice, place it in the large bowl with the artichoke hearts and olives.
  5. While the rice mixture is still hot, pour in the mayonnaise mixture and mix thoroughly. This dish is good warm but is best served cold.

Printable Recipe Card

About Artichoke Heart Salad

Course/Dish: Other Salads

Show 13 Comments & Reviews

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