Preheat oven to 400°F. For the Crispy Roasted Baby Artichokes, remove the tough outer leaves from each artichoke until leaves are light green. (This will take off quite a bit.) Cut off the top quarter of each artichoke. Place artichokes in medium saucepan. Cover with water. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until tender. Drain well and set aside to cool.
Meanwhile, for the Lemon Dipping Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
Mix flour, garlic, paprika and Seasoning in large resealable plastic bag. Add cooled artichokes; shake to coat well. Add egg to bag; shake to coat. Add panko to bag; shake to coat well. Spread artichokes on greased rimmed baking sheet. Drizzle artichokes with olive oil.
Bake 25 to 30 minutes or until golden brown. Serve artichokes with Lemon Dipping Sauce.