Artichoke Pesto Torta

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Meet and Mingle

Rated: 4 stars out of 5Rate itRead users' reviews (52)

RECIPE
COMMENTS & REVIEWS(52)

Cook Time:
10 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 25 min
Inactive Prep: 4 hr 0 min
Cook: 10 min
Total:: 4 hr 35 min

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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)

Directions

Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.

Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.

Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.

Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

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Comments & Reviews

recipe Artichoke Pesto Torta
Colleen Plymouth, MI 07-24-2009
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Easy and Tasty
Rated: 4 stars out of 5

This is a great do-ahead summer appetizer. I follwed the recipe for the artichoke pesto part, but reduced the oil in the... cream cheese to 1 TB. and folded in some finely chopped sun-dried tomatoes (in oil) after whipping. The artichoke pesto was pretty salty, so I'll reduce the salt next time. As suggested by another reviewer, I ended with a layer of the cream cheese mixture to assure a solid base. The plastic baggie trick for piping the cream cheese worked great. I served with locally grown summer squash and zucchini slices and some foccachia toasts. My guests and I enjoyed it as a light start to a 4 course meal. Next time I'll try it with basil--that sounds good, too.Read more
recipe Artichoke Pesto Torta
Cheryl Madison, MS 01-06-2009
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Elegant and tasty
Rated: 5 stars out of 5

I made this for a Christmas party, and it was a huge hit. Lots of people requested the recipe. I did take the advice from... another review and put the cream cheese in a zip lock bag and piped it into the bowl--made it really easy to layer. I also added a little parmesan cheese. I will make this again for sure.Read more
recipe Artichoke Pesto Torta
Anonymous 06-21-2008
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Good but can be better with more flavors
Rated: 4 stars out of 5

I have made this many times and it is always a hit. Great summer appetizer, but I find the pesto is enhanced by adding some... basil and parmesan to the artichoke/parsley pesto as written.Read more
recipe Artichoke Pesto Torta
louise kirkwood, MO 05-16-2008
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my husband loved this
Rated: 4 stars out of 5

I made this for my husbands birthday party. Everyone that tried it loved it. When I made this I left out the parsley because... mine had gone bad. I used lime juice and peel instead of lemons because I didn't have any. This was a big hit.Read more
recipe Artichoke Pesto Torta
Lois E Grand Rapids, MI 01-09-2008
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Good
Rated: 3 stars out of 5

Nice taste. Do not use pesto for the bottom layer. It's not strong enough to hold up the torta. Need cream cheese on the... bottom and that would require more cheese than the recipe calls forRead more
recipe Artichoke Pesto Torta
JULIET Denver, CO 12-27-2007
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Eh...
Rated: 3 stars out of 5

I thought this was just so so...the cream cheese layer was plain and the artichoke layer would benefit from basil instead of... parsley...needs work.Read more