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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
Pat the drained artichoke heart halves dry with paper towels.
Melt the coconut oil in a large skillet over medium-high heat until shimmering. Add the artichoke hearts cut-side down in a single layer and cook, undisturbed, for 3–4 minutes until the cut faces are golden and lightly caramelized. Flip and cook 2 minutes more, then transfer to a plate.
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