Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.
In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired.
Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.