Fill a Dutch oven with water; add juice of 1 lime. Carefully trim leaves from artichoke tops and remove outer layers of leaves. Slice an inch off the artichoke stems and place each artichoke into the lime water.
With all 4 artichokes in the lime water, cover the Dutch oven and bring to a boil; boil for 15-20 minutes or until artichokes are soft and tender. Transfer artichokes to a plate and let cool for approximately 5-10 minutes or until safe to handle.
Transfer artichoke halves to the hot grill; grill until tender, approximately 7-8 minutes per side.
In a food processor, combine curry paste, basil, cashews, avocado and orange juice; process until smooth and creamy. Transfer to a bowl, cover and place into the fridge until ready to serve.
Remove artichokes from grill; place onto a serving platter. Drizzle with the juice from one lime and serve with Basil Curry Sauce.
# Serve chilled or at room temperature dipped into Basil Curry Sauce. Enjoy!