Caviar on Spaghettini, and Fresh Artichokes

Monday 26 March
Holt gets giddy when he sees the first artichokes of spring at Findlay Market. While waiting for them to pressure cook for 20 minutes (toss the lime you use for rubbing the cut areas of the artichokes into the pressure cooker), we made one of the simplest dishes on earth: caviar on spaghettini (or angelhair).
Cook the spaghettini. Melt a TBSP or two of butter in a bowl in the microwave, toss the spaghettini in it. Add a squirt of lemon. Put on heated plates, and top with caviar. This is particularly nice with American golden caviar. Still, if you drop by with a tin of beluga, you're always welcome.
When the artichokes were tender, we dipped their hot leaves into salsa verde - the Italian, not the Mexican one: fresh parsley, oregano, and garlic chives from the garden, chopped up with capers and lime juice. Then de-choke, and sop the heart in what's left of the sauce. It's better if it runs down your chin.