Salmon With Artichokes
|Bacon slices||4 , cut into 1/2 inch pieces|
|Onion||1 Medium, sliced|
|Stalk celery||1 Medium, sliced|
|Frozen artichoke hearts||1 Cup (16 tbs) (1 Package)|
|Frozen green peas||1 Cup (16 tbs) (1 Package)|
|Tarragon leaves/1/4 teaspoon dried tarragon leaves||3⁄4 Teaspoon, snipped|
|Salmon||1 Can (10 oz), drained, flaked|
|Diced pimiento||1 Cup (16 tbs) (Drained)|
|Lemon juice||1 Tablespoon|
|Cooked spaghetti||3 Cup (48 tbs)|
Place bacon in 2 quart microwavable casserole.
Cover with paper towel and microwave on high stirring every 2 minutes until crisp, 3 to 4 minutes.
Remove with slotted spoon and drain on paper towel; reserve.
Stir onion and celery into bacon fat.
Microwave uncovered, stirring every minute, until onion is tender, 2 to 3 minutes.
Stir in artichokes, peas, 2 tablespoons water, the salt, tarragon and pepper.
Cover tightly and microwave 5 minutes; stir.
Cover and microwave until vegetables are almost tender, 3 to 5 minutes.
Stir in salmon, pimiento and lemon juice.
Cover and microwave until salmon is hot, 2 to 3 minutes longer.
Toss with spaghetti; sprinkle with reserved bacon.