Drain artichokes and chop.
In a skillet, saute garlic in olive oil for about 1 minute. Add chopped artichokes and pimientos. Cook and stir until mixture is dry, but not browned.
In another sauce pan, bring butter, water, and salt to a boil. Add flour all at once. Cook and stir until mixture will form a ball that does not separate.
Remove from heat and stir in eggs, one at a time, beating after each addition.
Stir in artichokes and cheese. Refrigerate until time to serve.
Set deep fryer to 340 degrees F. Drop by rounded teaspoonfuls, 3 or 4 at a time into the deep fryer. Turn once until the desired brownness is reached. Remove from oil and drain on a paper towel.
Serving Size 4 dozen