Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Jerusalem artichokes are knobby, brown-skinned tubers with a crunchy texture and a slightly nutty flavor. If you prefer, potatoes can be substituted.

Recipe by Cooking Light March 1998


Recipe Summary

4 servings (serving size: 1 hen half and 1 1/2 cups tomato-olive sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 475°.

  • 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.

Nutrition Facts

317 calories; calories from fat 30%; fat 10.7g; saturated fat 2.6g; mono fat 4.4g; poly fat 2.3g; protein 35.7g; carbohydrates 19.8g; fiber 3g; cholesterol 101mg; iron 4.2mg; sodium 484mg; calcium 47mg.