1 1/2 sticks (3/4 cup) softened unsalted butter
1/3 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons fresh lemon zest, finely grated

1 cup fine-quality apricot preserves (11 oz)
4 teaspoons fresh lemon juice
1/8 teaspoon almond extract
apricot, crostata,

1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 to 6 tablespoons mayonnaise

16 1/3-inch-thick French bread baguette rounds
artichoke, bruschetta,

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed
artichoke, hearts, garlic