Combine peanut butter, coconut milk, vegetable stock, curry paste, lime juice, cilantro, sugar, and salt in a saucepan. Whisk while heating to medium. Continue whisking until smooth.
Place coconut oil on a plate and dip the cut tops of each artichoke into the oil. Char on a grill or griddle until it starts turning black.
Serve each artichoke with side of peanut dipping sauce.