Wash and blanch Spinach; cool, drain and squeeze dry. Slice Potatoes approximately 1/4-inch thick. Place in cold salt water. Bring to a boil and cook 3-4 minutes, until almost tender. Drain.
For seasoned Potatoes and Artichoke bottoms, cook in olive oil on a griddle or brush with oil and grill, if you prefer. Heat Spinach in butter. Season with salt, pepper and nutmeg to taste.
Assemble: Place Spinach in the center of each of four plates. Put two Artichokes on the Spinach, top with poached eggs and spoon hollandaise sauce over the eggs. Surround with the Potatoes and garnish each egg with a little caviar.
