Artichokes are certainly the best known of the edible "thistles".
FWIW common names are quite misleading when it comes to living organisms though, and are often localized. The so called Russian Thistle is not actually a thistle but a member of the goosefoot family (Chenopodiaceae), while the true thistles are in the aster family (Asteracea).
Both families offer highly edible species though that are better known... spinach, swiss chard, beets, lamb's quarters, amaranth, purslane, etc are all goosefoots. Artichokes, lettuce, safflower, sunflower, chicory, dandelion, etc are some of the asters.
This is all probably a far stretch from the OP's post, but learning a little about taxonomy can lead you to an endless variety of new wild plants that are very rewarding to the wild food gatherer or survivalist. I've taken advantage of that my entire life and almost always include tasty things found to my meals when trekking, hunting or fishing the wilds. A small portion to test your palatability with any new plant is a good idea though. IOW, some can be hazardous in large quantities to any person, but Ok in small amounts. And many plants used right have great medicinal properties when you are miles from any drugstore. Another aster to learn to recognize is any from the Senecio genus (groundsels, ragworts) as they are found almost everywhere in this country. Either crushed and rubbed on your skin or boiled in a small amount of water with it further reduced and rubbed on your skin is an excellent natural mosquito repellent. If you are not allergic to daisy's or other plant oils you could probably use the Senecio's safely.
L.
