Cut florets from broccoli; cut stems into 1 1/2 inch pieces.

Repeat with cauliflower.

Keeping vegetables separate, steam until tender crisp, 6 to 8 minutes.

For sauce, in a small skillet saucepan, melt butter over medium-high heat.

Saute onion until translucent, 2 to 3 minutes.

Remove from heat and stir in lemon juice and paprika.

Arrange vegetables in groups on serving platter, drizzle with sauce and sprinkle pimiento over artichoke hearts.