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Sometimes it really is amazing that some of our favorite foods were ever thought to be edible.

Oysters, for example, are odd; escargot snails strange, and only our very own Florida crackers would ever think of eating an alligator.

As strange and unique as many culinary creations can be, the artichoke definitely has to be one of the most bizarre and extraordinary food items ever.

Can we really imagine Neanderthals and Cro-Magnons reaching for an artichoke bush and chewing on the spiny, stringy, and chewy leaves of an artichoke? How long could it have been before someone desperate for food actually dissected the strange bulbous globes and found the hidden treasure that is the heart of an artichoke? Can we imagine eating a banana without peeling it first? Perhaps it is not until culinary items are really explored than we find the real delicacies that make modern cuisine classic.

According to Greek Mythology, one day when Zeus was visiting his brother Poseidon, he spied a beautiful mortal girl bathing by the sea. She was unafraid, and Zeus seducing her, immediately decided to take her back to Olympia and make her a goddess. After a while, however, the young girl became homesick and went back to visit her mortal friends. When Zeus found out, he became furious and cast her down to Earth. As she was falling, she was changed into the plant that we now know as the artichoke.

Artichokes are a thistle in the sunflower family and are oddly enough, one of the oldest known foods of humankind. They were discovered by the ancient Greeks to be edible, but many do not realize that the artichoke is actually a flower bud of the artichoke plant.

The plants can grow up to six feet across and two feet high, and when the buds are allowed to flower, the artichoke globe opens and flowers into a beautiful bright purple bloom.

Although artichokes began in the Eastern Europe and are still farmed in the Mediterranean basin, they are now grown in America. Over 99 percent of all artichokes farmed in America are grown year-round in California.

For many islanders during the busy winter season entering friends and relatives from up north is a given. Our northern neighbors really don’t visit that much in summer, and when they do arrive, it can be fun to entertain with new recipes and food stories designed to impress. The entertainment process can also be made easier with awesome appetizers that are simple to prepare.

The artichoke heart is definitely what the delicacy is all about and when artichoke bottoms are topped with a basil pesto, covered with a shaved slice of fresh Romano cheese, and then popped under the broiler, a quick, simple, and impressive tasty treat is only moments away for an impromptu entertaining event. The type of event precipitated when the phone rings unexpectedly and voices from up north sound uncomfortably close.

“Oh, hi!” the northern voice will begin, “Guess what? We just came onto the island and we want to come over and see what you have done to your house!”

When the call comes, and you know it will, just go to the pantry and create an appetizer that will make any northerner jealous.

For the incredible artichoke appetizer, have stashed in the pantry, at least two cans of artichoke bottoms; the artichoke bottoms should be the type canned in water and not oil.

The filling to top the artichoke bottoms can be as simple as Mexican salsa from a jar, basil pesto also from a jar, or as complicated as anything that will go into the food processor.

According to the culinary adventuress, Greek-style pitted Kalamata olives, fresh basil, roasted red peppers, and garlic make a great topping after a quick run through the food processor.

After placing the drained and dried artichoke bottoms on an oven tray and topping the bottoms with filling, top with a thin slice of Romano cheese. A vegetable peeler works great for slicing ultra thin slices of either Parmesan or Romano cheese.

After only a few moments under the broiler, the incredible artichoke appetizer is ready! Bon appetite!

When serving this dish consider that artichokes were forbidden fruit for women in the 16 century. During the 1500s, women were denied the pleasure and taste of artichokes because the edible flower buds were known to be an aphrodisiac that enhanced sexual powers. Don’t forget to mention this little tidbit of info when serving the incredible artichoke appetizer!

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Tom Williams writing has been published in Amsco School Publications; he is a local sailboat Captain and Marriott associate for 28 years. His debut action adventure novel is now under contract and will be published by ArcheBooks in the upcoming year. Tom is available at capttom@marcoislandtoday.com