Yes, those leaves surrounding the yellow devils tormenting your lawn are edible, especially when they are young. Dandelion greens sold at markets are a variety specifically bred for eating and have a very sharp, bitter edge that people tend to love or hate. They can be used raw in salads (they are delicious used in place of the frisée in a classic French Bistro Salad With Poached Egg); they pair nicely with lemony dressings and dressings with cream or egg in them. To soften the sharp bite of dandelion greens, slowly simmer or braise them with some bacon or pancetta.
Learn more about using dandelion greens with this guide All About Dandelion Greens.