A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth. View more of our favorite recipes from this issue.
1/2lbBrussels sprouts, trimmed and any discolored leaves discarded
2leeks (white and pale green parts)
3/4lbSavoy cabbage (about 1/2 head), cored and sliced 1/4 inch thick
3tablespoonsextra-virgin olive oil, divided
3tablespoonsunsalted butter, divided
4garlic cloves, finely chopped
2/3cupdry white wine
4cupswater
1tablespoonfresh lemon juice
1teaspoonfresh thyme leaves, divided
3/4lbdried linguine
1/4cupchopped flat-leaf parsley
Accompaniments:
extra-virgin olive oil for drizzling; grated parmesan
Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash (see Tips).
Cook leeks and cabbage in 2 Tbsp oil and 2 Tbsp butter with 1/4 tsp each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 tsp thyme, and remaining Tbsp each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.
Cook linguine in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
Stir linguine into vegetables with reserved cooking water and 1/4 tsp each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 tsp thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover thyme.