In a medium bowl, combine chopped artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne pepper. Season to taste with salt and pepper.
Spread the mixture evenly over 10 slices of bread. Top each with the remaining 10 bread slices.
Carefully cut the crusts from each sandwich with a long, sharp or serrated-blade knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Transfer the prepared sandwiches to a platter and wrap in plastic wrap. Refrigerate at least 4 hours or overnight to soften before serving.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Artichoke Tea Sandwich Recipe: https://whatscookingamerica.net/sandwich/arthichoketeasandwich.htm