Yes! And the small ones are much tastier than the huge ones you can buy in the shops. (Well, that's our opinion, anyway!)
When they're small, the choke hasn't developed, so you eat virtually the whole thing. Don't boil them; 'stove' them 'a la greque' - ie. put them in a small pan which is just big enough to contain them in a single layer; add a little olive oil, lemon juice & water, plus a grind of salt and whatever you fancy in the line of sprigs of herbs, cloves of garlic, etc. Jam the lid on tight and steam them until done. (Usually about 5-10 minutes, but they vary, so test; if in doubt, turn the heat off, but leave the lid on & let them carry on steaming for a bit.)
But it does seem very early - we had our first picking on May 8th last year, and there are no signs of any ready so far this year.