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 cling film, 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.