Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Worcestershire sauce, Old Bay Seasoning, and salt into the bowl of a food processor fitted with an s-blade.
Pulse the machine until the artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed. Keep the texture chunky and avoid overblending.
Place the remaining cup of panko breadcrumbs into a small bowl.
Line a plate with a few paper towels.
Generously coat the bottom of a medium skillet with oil and place over medium heat.
When the oil is hot, scoop up a bit (about ⅓ cup or 1/12 of the total batch) of the artichoke mixture and shape it into a 3-inch patty.
Gently transfer the patty to the bowl filled with panko breadcrumbs and coat both sides.
Carefully place the patty into skillet.
Repeat the process of forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding).
Gently flip the patties, one at a time as they begin to brown, cooking them about 3 or 4 minutes on each side.
Carefully remove the patties from the skillet as they are done, and transfer them to the paper towel-lined plate.
Repeat until all of the artichoke mixture has been used, making a total of about 12 patties, and adding oil to the skillet between batches as needed.
Serve the vegan crab cakes immediately with the aioli on the side.
If you don't have time to soak your cashews, boiling for 20-25 minutes will work in a pinch.