Never made one but this recipe looks interesting. https://www.fromachefskitchen.com/crab-artichoke-beignets-jalapeno-remoulade/#recipe 

It sounds like something that Ottolenghi would make beautifully. I don't recall him doing a recipe for that, though.

Are you using fresh artichokes? Because I think crab stuffed artichokes, or artichoke bottoms with lemon sauce sounds good. You'd need a lot less binder than for fritters. I've had some good seafood fritters and cakes, but never one that wouldn't be better if it weren't actually frittered. But that's just me. My treats for not being able to cook right now are seafood salads and soup from the deli. And artichokes. :)

Really, though, you can adapt any seafood fritter recipe you like by noting the moisture levels of the crab and artichoke bits in comparison to the protein and veg in the recipe, and adjusting the moisture in the binder accordingly.

I've had fried artichoke hearts in Castroville, CA and loved them, but they did not include crab. If they had, I would have loved them even more.

I make deviled crab that would be good with artichokes added to it. Here's the deviled crab recipe I created:

Deviled Crab

• 16 oz. Crabmeat (Snow crab is fine)
• 1 tsp Lobster or Crab soup base
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 large onion, finely diced (approx. 1/4 cup)
• 3-4 stalks of celery (including leaves) diced
• 8-10 fresh Serrano peppers, all seeds removed, and minced (or 1 green bell pepper plus 1 Habanero chili)
• 1/3 -1/2 cup flour
• 1 tbsp minced fresh thyme
• 1 tsp minced fresh Thai basil (optional)
• 1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice
• 2 tbsp Dijon mustard (or spicy brown mustard)
• 4 tbsp lemon juice
• 2 dashes of cayenne (or your favorite hot sauce)
• 1/8 tsp black or white pepper
• 1 egg, slightly beaten
• 2/3 cup fresh bread crumbs, the size of small peas
• 1-2 tbsp butter, for the crumbs

Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and peppers separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base.

In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano peppers and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly.

Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine.

Lightly grease a 9"x6"x2" baking dish (or individual ramekins or muffin pan) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top.

Broil for 5-7 minutes not too close to the heat or bake at 425° for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer.

This is not a fritter recipe, but you could probably add chopped artichoke hearts to it and then fry it as you would hush puppies, but you would need to add the bread crumbs to the mixture instead of using them for a topping and increase the quantity. The butter would not be needed, since you would be frying it.

Alternatively, you could just add the chopped artichoke to the recipe and broil it instead of frying it.

It's canned artichoke hearts. I too have had fried artichokes from Castroville. And I just think the can will be a little "softer" than that type 😉