Cardoon.

Unlike its cousin, the globe artichoke, it is the stalks that are edible, rather than the top leaves. Even then, boiling is recommended to get rid of its sometimes bitter taste. Many just grow them for decoration, or to stop neighbours' pets (the leaves are prickly.)
This one will have to wait until next year to be edible or pretty, but even in its shrivelled state can, hopefully, still be blippable.