Generally not. The ones I’ve seen are cooked and packed in brine (salt, water and sometimes vinegar). You can purchase fresh artichokes in season to enjoy them raw. I would guess that they could be preserved by fermentation like cabbage but I have never done it.
My Italian mother in law does this with her raw artichoke hearts: slice them super thin with a mandoline or meat slicer (that’s what she uses!), then soak them in water and lemon (or they’ll get dark), pat dry, then add walnuts, parmesan shavings (optional!), extra virgin olive oil, salt and pepper. It’s delicious!