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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By 966305
on April 11, 2011
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Used walnuts in lieu of pine nuts and basil in lieu of parsley. Awesome.
By pxrising
Plymouth, MI
on July 24, 2009
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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.
By cgentry_4186075
Madison, MS
on January 06, 2009
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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.
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