These are a delightful surprise and worth the time. This is based on the Italian fritto misto, or mixed fry, that includes small pieces of battered and fried meats, fish, and vegetables, especially artichokes. Keep fried artichokes warm between batches on a rack in a jelly-roll pan in a 225° oven for up to 30 minutes.
2 (14-oz.) cans artichoke bottoms, rinsed and drained