Artichoke Pesto Torta


  • 1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
  • 1 cup chopped fresh Italian parsley leaves
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 (8-ounce) package cream cheese, room temperature
  • Nonstick cooking spray
  • Italian parsley sprigs, for garnish
  • Assorted breads and crackers, to serve
  • Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)


Food Network Invites You To Try This Artichoke Pesto Torta Recipe From Giada De Laurentiis.

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