Heat chicken broth and add whole wheat. Simmer ½ hour; refrigerate mixture overnight.
In the morning, simmer wheat until soft, approximately ½ to 1 hour; drain excess liquid.
Add green onions, pepper, olives and drained artichokes to wheat berries.
Blend mayonnaise and curry powder into ¼ cup reserved artichoke marinade until smooth.
Add to wheat mixture and mix thoroughly.
Chill several hours before serving or overnight.
**Note: By soaking the wheat overnight, cooking time is cut in half.