Title: Roast cornish game hen & jerusalem artichok
 Categories: Miamiherald, Meat/poul
      Yield: 4 Servings
 
      4    Cornish game hens; wing tips
           -removed
     20    Shallots; peeled and trimmed
      1 lb Jerusalem artichokes; peeled
    1/4 c  Olive oil
           Kosher salt
           Freshly ground black pepper
      2 tb Red wine, red wine vinegar
           -or stock
      2    To 3 tomatoes; cored and
           -coarsely  chopped
    1/2 c  Drained medium green olives
 
  Place rack in center of oven.  Heat oven to 500 degrees F. PLace the
  hens, breast sides up, in a 14-by-12-by-2-inch roasting pan. Put 20
  shallots in the cavity of each hen.  Arrange the remaining shallots
  and the Jerusalem artichokes in the pan so that they touch as little
  as possible. Rub the oil over the hens, shallots and Jerusalem
  artichokes and the pan. Sprinkle salt and pepper pver everything.
  Roast for 8 minutes. Move hens around and turn vegetables with a
  wooden spatula so they won't stick. Roast 7 - 12 minutes more, or
  until juices run clear. Remove hens and vegetables to a serving
  platter or individual plates. Tilt the pan and remove any grease. Put
  pan over low heat, add the wine and tomatoes, and cook 1 minute. Add
  olives and cook 2 minutes over high heat, scraping any crisp bits
  with a wooden spoon. Taste for salt and pepper.  Put warm sauce over
  heans and serve.
  
  Nutritional info per serving: 621 cal; 51g pro, 36g carb, 32g
  fat(45%), 3g fiber, 159mg chol, 734mg sodium