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Ingredients

• 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)

Description

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

Food Network