Bring Camembert to room temperature. Meanwhile, cook pea pods in a small amount of boiling water 30 seconds. Immediately immerse in ice water. Drain; chill.
Discard small outer leaves on artichoke. Pull off large leaves; cover and chill leaves until serving time. Discard choke. Finely chop heart.
Cut up Camembert (do not remove white outer coating); place in a food processor bowl or blender container. Add sour cream and garlic powder. Cover; blend until smooth, stopping occasionally to scrape down sides. Stir in artichoke heart, blue cheese and chives. Spread mixture in a large lettuce-lined platter. Cover; chill until serving time.
To serve, arrange artichoke leaves and pea pods around edge of platter. Sprinkle with sun-dried tomatoes. Serve with Walnut Flat Bread. Makes 12 appetizer servings.
