In a large skillet, heat olive oil over medium heat. Saute onions and garlic until soft and translucent, about 3 minutes.
Add artichokes and water. Simmer about 3 minutes. Add sour cream, you can use up to 1 cup, depends on consistency you prefer. Simmer and reduce until reach desired consistency. Remove skillet from stove top.
Add vegan butter and mix thoroughly. Add sundried tomatoes and top with pinenuts. Top with yeast or vegan parmesean and serve immediately over favorite pasta.

1-2 tablespoon olive oil
1 red onion diced finely
2-3 garlic cloves
1 16-ounce can artichoke hearts with water
1-2 tablespoon vegan sour cream (may use up to 1 cup)
1-2 teaspoon vegan butter
2-3 sundried tomatoes in oil
1-2 tablespoon pinenuts
option: nutrtional yeast or vegan parmesean cheese