The key to these sandwiches is serving them ice cold from the fridge, so store them there until just ready to serve. And while squishy sandwich bread works best here because it stays moist under refrigeration, you can use any type you like, or even serve the sandwich filling open-faced on toast. If you want to make the sandwiches vegan, simply use vegan mayonnaise.
In a large bowl, combine the mayonnaise, parsley, dill, chives, salt, pepper, paprika and shallot. Using a microplane grater, grate the garlic into the mayonnaise mixture. Using a food processor or a knife, pulse to finely chop the artichoke hearts. Add the artichokes to the mayonnaise mixture and stir to combine.
Arrange 8 slices of bread on a work surface and divide the artichoke filling among them, about 3 to 4 tablespoons each. Spread the filling to within 1/4-inch of the edges of the bread. Top each with another slice of bread, then transfer to a baking sheet and cover with plastic wrap or foil. Refrigerate for at least two hours or up to two days.
Use a serrated knife to remove the crusts from the sandwiches, then halve, either diagonally to make two triangles or into neat rectangles. Serve the sandwiches chilled, with potato chips.
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