Artichoke?

[snapdragen]

The bottom of each leaf should be a tasty bit.
The heart is a big tasty bit.

Eating them is very interactive.

In prep I use a mighty knife to trim the thorns off of the top of the outside leaves and scissors to trim the thorns off of the shorter leaves on the outside. Just peel off and pitch any crappy little leaves near the stem.

This^^^^^^

Here's a nifty recipe, with pictures! I usually cook my 'chokes in plain water, or in the microwave. I may try this one though with garlic and bay leaf added to the water.