Using a food processor or blender, pulse olives, oil, lemon juice, garlic, basil, thyme, marjoram, and rosemary until finely chopped. Reserve 1/3 cup mixture. Save the other 2/3 cup for another use.
Slice the top 1/3 off of each baguette and hollow out the middles leaving a 1/4 inch thick shell.
Spoon olive mixture onto the bottom of each baguette and top with feta cheese. Layer salami, spinach, red peppers, and artichokes on top of cheese. Place other half of bread on top and gently press down. Wrap baguettes in foil and chill at least 3 hours or overnight.
When ready to use, either serve chilled or heat in a 350 degree F oven for 20 to 25 minutes. Slice into 36 pieces and serve with a toothpick in each.