Deep fried artichokes are great, generally the baby artichokes are used for deep frying as they require less prep time. You will still need to pre-cook your artichokes before frying. click here
for some direction on prepping your baby chokes.
Here is a simple beer batter for you to play with. If beer is not your thing, just sub ice water.
3 - Parts Flour
2 - Parts Corn Starch
1 - Part Baking Powder
Cold Dark Beer
Combine all of the dry ingredients and mix very well, gradually mix in the cold beer until a thick batter consistency is reached.
TIP: Don't add the liquid until you are ready to start frying, baking powder is activated when you add the beer and is only good for a while, so only mix enough batter for the amount of artichokes your going to fry. The dry mix can last for weeks.
Slice your cooked babies in half or quarters and toss in a little flour before dipping into the batter.
Fry in fresh vegetable oil at 350f until light brown and crispy, season with garlic salt.
An interesting fact about artichokes and how they grow, is that each plant actually produces every size of artichoke and a baby artichoke is just a small artichoke, if it where to be left on the plant it would open up just like it's larger brothers. The folks that harvest the artichokes know when an artichoke has reached its peak and cut it regardless of size.
Chef Tony Baker
"Feel Good About What You Eat"