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Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce

Yield 4 servings (serving size: 1 hen half and 1 1/2 cups tomato-olive sauce)
Jerusalem artichokes are knobby, brown-skinned tubers with a crunchy texture and a slightly nutty flavor. If you prefer, potatoes can be substituted.


  • 2 (1 1/2-pound) Cornish hens
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 pound Jerusalem artichokes, peeled and cut into 1-inch pieces
  • 10 large shallots, peeled and halved
  • 1 teaspoon olive oil
  • 4 medium tomatoes, cut into 1-inch pieces (about 1 3/4 pounds)
  • 1/4 cup sliced green olives, drained
  • 1 tablespoon red wine vinegar

Nutrition Information

  • calories 317
  • caloriesfromfat 30 %
  • fat 10.7 g
  • satfat 2.6 g
  • monofat 4.4 g
  • polyfat 2.3 g
  • protein 35.7 g
  • carbohydrate 19.8 g
  • fiber 3 g
  • cholesterol 101 mg
  • iron 4.2 mg
  • sodium 484 mg
  • calcium 47 mg

How to Make It

  1. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Split hens in half lengthwise. Sprinkle hen halves with 1/4 teaspoon salt and 1/8 teaspoon pepper.

  2. Preheat oven to 475°.

  3. Combine artichokes and shallots in a large bowl. Toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place shallot mixture on the rack of a broiler pan. Bake at 475° for 10 minutes, stirring once. Arrange hen halves, skin sides up, over shallot mixture. Bake at 475° for 25 minutes or until hen juices run clear. Discard skin. Place hen halves on a serving platter; cover with foil, and keep warm. Add tomatoes and olives to shallot mixture. Bake at 475° for 10 minutes or until tomatoes soften, stirring occasionally. Add tomato mixture to serving platter; drizzle with vinegar.