Cook rice as directed on package but reduce the amount of butter in half. (Use only 1 tablespoon) Remove from heat, pour into a medium size mixing bowl and cool to room temperature. When cooled, add chopped onions, pepper and olives. Drain artichoke hearts, reserving the marinade to a bowl. Combine the marinade with curry and mayonnaise and blend well. Add dressing to rice mixture. Add artichokes and gently mix. Cover and refrigerate until well chilled; several hours or overnight. Makes 6-8 servings.