Cook the DELIZIE Artichokes and Brie in abundant boiling salted water for 5-6 minutes. Soften the sun-dried tomatoes for 5 minutes in warm water. Drain and dry them afterwards. In a pan, brown the butter, add the finely cut sun-dried tomatoes (you can help yourself using a crescent). Melt the flour in cold water and unite it with the tomato sauce. In the same pan, drain the Delizie Artichokes and Brie and mix gently. Serve with fresh minced pepper.