Artichoke Pesto Torta

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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)