The Cardoon Cynara cardunculus 'Porto Spineless', is putting out luminous thistle flowers now. I could eat the leaf stems if I wanted, the Italians love 'em, deep fried, cardi fritti. However, it's too handsome a plant to deconstuct and cook. Same applies to the artichoke below.
The buds of Violette de Provence are opening up. I've watched bees taking off with unfeasibly large pollen sacs, like a weightlifter's legs, after a pollen collecting frenzy from this flower.