Clara Peeters, Still Life with Cheeses, Artichoke and Cherries (c.1625)
oil on wood, 46.6 x 33.3 cm, Los Angeles County Museum of Art

Clara Peeters, a Flemish artist working at the turn of the 17th century, painted meticulously detailed still life paintings influenced by Osias Beert. Her skill in rendering texture is evident in the rough and crumbly cheese and the smooth cherries. Her work is often thought to contain religious iconography and using the commonly associated symbolic meanings of the food depicted in Still Life with Cheeses, Artichoke and Cherries (c.1625), the painting moves beyond a simple still life to a complex religious message.

The dominating forms of the cheese and butter shavings denoting motherhood are coupled with a bread roll that references the Eucharist. A trio of cherries reinforce the image of Christ via their iconographic meaning of the Passion. These items are gathered on the right side of the canvas, with a knife – often used to represent betrayal – dividing the composition and the food. The items on the left have negative connotations when contrasted with the icons of Christ and the Holy Mother on the right. The artichoke was considered an aphrodisiac and therefore could be linked with the sin of lust. The cherries on the left of the painting are in opposition to those on the right because they sit upon a mirrored plate. Mirrors were used to reference the sin vanity as well as lust (1). Salt was used to denote wisdom and appears to sit upon a scale – perhaps to suggest to the viewer to lead a balanced life in order to evade the perils of sin.

Marinated Artichokes

1 can water-packed artichokes, drained
1/3 cup white wine vinegar
1 tsp lemon zest
½ clove garlic, minced
½ cup olive oil
1 tsp dried thyme
2 TB fresh parsley, chopped

Mix the white wine vinegar, lemon zest and garlic in a small bowl. Add the drained and rinsed artichokes and toss in the vinegar mixture. Set aside for half an hour.

Once slightly pickled in the vinegar, add the rest of the ingredients and toss well, mixing the remaining vinegar and olive oil to create vinaigrette. Serve with other antipasti and cheese.

Spicy Cherry Chutney

adapted from Gourmet Magazine

1 orange peel
3 cups cherries
1 cup red onion, chopped
1 red chilli, chopped
¼ cup balsamic vinegar
2 TB cider vinegar
2 tsp fresh ginger, minced
½ tsp salt
½ tsp ground pink peppercorns

Carefully peel the orange and slice into thin julienned strips. In a large, heavy pot, stir together all of the ingredients. Bring to a boil and turn down to a simmer, stirring every couple of minutes. After about 35-40 minutes, stir more often and once the chutney has thickened, after 50 minutes, remove from the heat and let cool. Spoon into a jar and keep chilled for up to three weeks. Serve with cold meats or cheeses.