Cook artichokes following package directions. Combine artichokes, celery, onion and pimentos in a bowl. Mix mustard, salt, pepper, vinegar and oil in a small bowl. Pour over artichokes and toss gently. Cover bowl and refrigerate for 2 hours. Serve on individual salad plates lined with lettuce or watercress.
Per Serving: 206 Calories; 21g Fat (3g Sat, 15g Mono, 2g Poly); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 309mg Sodium. Food Exchanges: 1 Vegetable; 4 Fat.