Heat oven to 400°F. Drain and slice artichokes in half, lay them out on a paper towel and gently press out remaining liquid. Add artichoke hearts to a bowl with the panko flakes, olive oil, salt and seasoning. Toss to combine. Place artichokes on a sheet pan and bake at 400° for 35-40 minutes or until brown and crispy. To make the dressing, whisk all of the ingredients in a small bowl. To make the olive aioli, stir all of the ingredients in another small bowl until well combined. Arrange the salad ingredients on a cutting board. Chop all of the ingredients together until the mixture is diced into small pieces. Slice the rolls lengthwise being careful to keep them intact along one edge. Drizzle the inside of the rolls with olive oil, then broil until golden. Add a few spoonfuls of the vinaigrette to the chopped salad and toss to combine on the cutting board. Spread the olive mayo on the rolls, scoop some salad into each roll and top with the crispy artichokes.