4 slices bacon, cut into 1/2 inch pieces
1 med. onion, sliced
1 med. stalk celery, sliced diagonally
1 pkg. (9 oz.) frozen artichoke hearts
1 pkg. (10 oz.) frozen green peas
2 tbsp. water
1/2 tsp. salt
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 can (15 1/2 oz.) salmon, drained and flaked
1 jar (2 oz.) diced pimientos, drained
1 tbsp. lemon juice
3 c. hot cooked spaghetti

Place bacon in 2 quart casserole. Cover with microwavable paper towel and microwave on high 3 to 4 minutes, stirring every 2 minutes, until crisp; remove with slotted spoon. Drain on paper towel; reserve.

Stir onion and celery into bacon fat. Microwave uncovered 2 to 3 minutes, stirring every minute, until onion is tender. Stir in frozen artichoke hearts, frozen peas, water, salt, tarragon and pepper.

Cover tightly and microwave 8 to 10 minutes, stirring after 5 minutes, until vegetables are almost tender. Stir in salmon, pimientos and lemon juice. Cover and microwave 2 to 3 minutes or until salmon is hot. Toss with spaghetti; sprinkle with reserved bacon. 8 servings.