Lunch: Artichoke Pesto Torta

This recipe includes fertility superfoods such as:

Lemon, Nuts

Health and fertility benefits of Artichoke Pesto Torta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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)

Instructions

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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