Yes, but I think they are an acquired taste. (Husband is Italian, that might explain it ;))
I don't blanche them though, but cut the stems and trim off all the green bits so they look like sticks of celery. Wash and cut into pieces about 2 - 3 inches long and steam till tender. Then dip in egg and seasoned flour and fry in olive oil. (if you don't 'do' fried things, then they can be eaten just steamed)
We only pick them in the early part of the season, before the flowers appear, they get tough afterwards. You might have missed out for this year.