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.

How to Make It

Step 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.

Step 2

Preheat oven to 475°.

Step 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.

Ratings & Reviews

dseligman's Review

November 04, 2012
This was very good and I would serve it again. Definitely worthy of an occasion, but also great for a Sunday dinner. I used artichoke bottoms instead of Jerusalem artichokes and served it with cannolli beans cooked w/a little white wine, some chicken broth, a bit of rice vinegar and salt/pepper.

lindatiki's Review

March 19, 2009
I was disappointed by this dish. The hens were tough, and while the vegetable flavors were good, the crunchy texture of the Jerusalem artichoke was jarring against the soft-baked tomatoes and olives. If I try it again, I will use actual artichokes and chicken instead of Cornish hen. That would probably work.

Buklbny's Review

February 14, 2009
We loved this and will be making again. I couldn't find jerusalem artichokes (wish I had read the previous review, because my store did have sunchokes), so used potatoes instead. Still great.