Roasted Cornish Hens And Jerusalem Artichokes In Tomato-Olive Sauce

• 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

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 475u0b0.
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 475u0b0 for 10 minutes, stirring once. Arrange hen halves, skin sides up, over shallot mixture. Bake at 475u0b0 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 475u0b0 for 10 minutes or until tomatoes soften, stirring occasionally. Add tomato mixture to serving platter; drizzle with vinegar.

cornish hens, salt, pepper, artichokes, shallots, olive oil, tomatoes, green olives, red wine vinegar

Taken from www.myrecipes.com/recipe/roasted-cornish-hens-jerusalem-artichokes-tomato-olive-sauce (may not work)