Cheeseboard with marinated artichokes and spicy cherry chutney
A consideration of the iconography of cheese.
(Page 2 of 2)
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.Skip to next paragraph
Subscribe Today to the Monitor
1 can water-packed artichokes, drained
1/3 cup white wine vinegar
1 teaspoon lemon zest
1/2 clove garlic, minced
1/2 cup olive oil
1 teaspoon dried thyme
2 tablespoon fresh parsley, chopped
Mis 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
1/4 cup balsamic vinegar
2 tablespoons cider vinegar
2 teaspoons fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon 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.
Megan Fizell deconstructs fine art in recipes at Feasting On Art.
The Christian Science Monitor has assembled a diverse group of the best food bloggers out there. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences. To contact us about a blogger, click here.