Drain the cans of artichoke hearts. Remove the stalks of the thyme and cut the sun dried tomatoes into strips.

Heat up the oil in a large saucepan cook the onion and crushed garlic until it softens.

Chop the artichoke hearts roughly and add to the onion mix. Pour in the vegetable stock while mixing it in.

Raise the mix to a boil then lower and cook covered for 3 minutes.

Pour into a food processor and blend to the point of smoothness.

Put the blended soup back in the sauce pan and mix in the thyme and cream while mixing well.

Put the soup in a big bowl and refridgerate covered for 4 hours. Serve cold with the sun dried tomato as garnish.