Preheat oven to 375º.
Microwave cream cheese for 60 seconds, or until soft and place in a large bowl. Add eggs and whisk together until smooth.
Add diced artichokes, parmesan, basil, chives and diced garlic to cream cheese and egg mixture; mix thoroughly.
After you take the wontons out of the package, keep them folded in a wet paper towel and pull them out individually as you fill them; if they start to dry out they can start to crack.
Place a small amount of the artichoke mixture into the center of wonton wrapper (since it's a little on the thick side I love using a melon baller; perfect portion and easy release).
Add some water to a small bowl, and before folding each wonton, wet your fingers and run them along the corners that you will fold. Something about getting the wonton wet brings out kind of a sticky texture that enables it to fold and remain sealed like a champ!
Pinch together the corners so they form little pouches. You can leave them like that, or I like to fold the standing corners down a little bit; don't they kinda look like little Yoda's? ;) Line them up on 2 foiled baking sheets (hooray for no pan clean up!)
Top with a light sprinkling of Paprika.
Bake for about 10 minutes at 375º or until golden brown.