Just before frying, place a cooling rack over a baking sheet and place a paper towel over top to drain the seafood once it comes out of the fryer.
When you are ready to fry, place half of the scallops, shrimp, squid and halibut into the cornstarch. Toss to combine. Shake off the excess cornstarch in a strainer or spider. Place into the fryer and fry for about 20 to 30 seconds. Remove and place onto the paper towel. Season with salt and pepper. Cook the second batch, drain and season.
Toss the artichokes and tomatoes in the cornstarch to coat. Shake off the excess. Place into the fryer and fry for about 10 to 15 seconds or just until the tomato skins split. Remove, drain and season.
Next, place the fresh basil leaves onto a spider and lower into the fryer for about 5 to 10 seconds. Be very careful because the moisture from the basil leaves will cause the oil to splatter quite a bit.
Once done, assemble everything on a platter and serve immediately with the lemon wedges.