In a medium-size skillet over medium heat, melt the coconut oil. Add the kale and garlic and sauté for approximately 5 minutes, until softened, and then add the balsamic vinegar and stir to combine.
On 2 tortillas, place a large handful of cheese and a generous scoop of the kale mixture, then 8 sliced grape tomatoes, 2 diced artichoke heats, and another tortilla on top. Carefully transfer to a skillet set over medium heat (or assemble directly in the pan) and cook on both buttered sides until the tortilla is golden brown and the cheese is melted, 3 to 4 minutes per side. Slice into triangles.
Serve hot with a side of marinara sauce for dipping.