CORNISH GAME HENS WITH BABY ARTICHOKES AND PURPLE POTATOES You'll find purple potatoes in supermarkets from midspring to midsummer. If you can't find any, ask the produce manager to order some. The best purple potatoes are small, with a thin and glossy skin. 1 pound baby artichokes (about 12) 2 tablespoons lemon juice 3 cloves garlic, minced 2 teaspoons olive oil 1 tablespoon snipped fresh oregano 1 teaspoon snipped fresh thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 pound small purple potatoes, quartered 2 1 1/4 to 1 1/2-pound Cornish game hens

To prepare artichokes, trim off the stems; cut off the top fourth of each artichoke. Remove outer leaves until you reach the pale green inner leaves. Quarter artichokes. Toss with 1 tablespoon of the lemon juice.

Preheat oven to 450°F. Combine remaining lemon juice, garlic, olive oil, oregano, thyme, salt, and pepper in a large bowl. Toss artichokes in garlic mixture. Using a slotted spoon, transfer artichokes to another bowl, reserving garlic mixture. Toss potatoes with some of reserved garlic mixture; using a slotted spoon, transfer to another bowl. Reserve remaining garlic mixture.

Place hens in mixing bowl with remaining garlic mixture. Toss to coat hens. Arrange hens on the rack of a roasting pan. Arrange potatoes around hens. Place roasting pan on middle rack of oven. Roast, uncovered, 20 minutes. Add artichokes to roasting pan around hens. Roast, uncovered, 30 minutes more or until vegetables are tender and a meat thermometer inserted into thigh of hens near bone registers 180°F.

Makes 4 servings.

1 Serving: Calories: 461, Fat: 21g (Saturated: 4g), Cholesterol: 100mg, Sodium: 375mg, Carohydrate: 36g, Protein: 34g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]