Well here's a plant we could never grow in the Midwest...artichokes! Fun to grow because the plant is BIG and pretty, and if you let it bloom, it looks like a giant purple thistle. But why would you want to do that when you can eat them? We trim the sharp points and steam for about 25 min for small ones. I like them unadorned, though many people enjoy dipping the leaves in melted butter, mayo or other sauces.
Do you grow fresh artichokes? (They don't like cold winters.). How do you like to cook them?