Drain artichokes and chop (about 1 3/4 cup). In skillet, sauté garlic in
olive oil for about 1 minute; add chopped artichokes and drained pimientos.
stir until mixture is dry but not browned. In another saucepan, bring butter,
water, and salt to a boil; add flour all at once. Cook and stir until
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.
until time to serve. Drop by rounded teaspoonfuls, 3 or 4 at a time in
deep fryer, turning once, until desired brownness is reached.
Remove from oil and drain on absorbent paper. Repeat until all mixture
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