Name: Artichoke Pesto Torta
Prep time: 25 min
Cook time: 10 min
Yield: 12
Ingredients: 1 (13 to 395g) tin whole artichoke hearts, rinsed well, drained, and patted dry; 1 cup chopped fresh Italian parsley leaves; ¼ cup pine nuts, toasted; 1 tbsp finely grated lemon peel; 1 tbsp fresh lemon juice; 2 garlic cloves; 1 tsp salt, plus more for seasoning; ½ tsp freshly ground black pepper, plus more for seasoning; ¼ cup plus 2 tbsps extra-virgin olive oil; 1 (225g) 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)