1/2 pound plain or onion focaccia, cut into 1/2-inch dice (5 cups)
1 cup drained oil-packed baby artichokes, quartered
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon chopped thyme
3 tablespoons extra-virgin olive oil
1/2 cup chicken stock or low-sodium broth
Kosher salt and freshly ground pepper
Two 2 1/2-pound Cornish hens
Sweet smoked paprika, for sprinkling
Preheat the oven to 400°. In a medium roasting pan, toss the focaccia, artichokes, parsley and thyme with 2 tablespoons of the olive oil and 2 tablespoons of the chicken stock. Season with salt and pepper.
Rub the hens with the remaining 1 tablespoon of olive oil and season with salt and pepper. Sprinkle the hens all over with the paprika. Place a roasting rack over the focaccia mixture and set the hens on the rack. Roast the hens for about 1 hour, until the juices run clear when an inner thigh is pierced. Let the hens rest on the rack for 10 minutes.
Tip the hens to release any juices from the cavities into the pan. Transfer the hens to a carving board. Add the remaining 6 tablespoons of chicken stock to the pan and toss to combine. Using a sharp, heavy knife, cut the hens in half through the breast bone. Spoon the dressing onto plates, set the hen halves on top, breast sides up, and serve.