OLIVE OIL–BRAISED VEGETABLES

SERVES 4 TO 6

THE INSPIRATION FOR this dish comes from a classic Mediterranean technique called à la grecque: simmering vegetables in olive oil and vinegar that become emulsified into a sauce. This is completely different from the poached squid technique (here) that uses only low-temperature olive oil.

Traditionally the vegetables were preserved in a vinegar broth with lots of olive oil. A more modern way to cook it is to minimize the vinegar, so that the vinegar and herbs just season, not preserve, the vegetables. Swirling the vegetables together in the pan encourages the liquid to emulsify. The vinaigrette comes together as the vegetables cook.

2 cups olive oil

1 cup dry white wine

1 cup white wine vinegar

6 bulbs spring onion or small onions, halved lengthwise

2 small bulbs fennel, sliced lengthwise

2 artichoke hearts, cut into wedges

2 carrots, sliced

3 strips lemon zest

1 bay leaf

Pinch crushed red pepper flakes

Salt

Pinch coarsely cracked black pepper

Several fresh dill or fennel fronds, chopped

Small handful fresh basil leaves

½ cup fava beans, blanched, peeled, and rinsed (optional)

In a large skillet, combine the oil, wine, vinegar, onions, fennel, artichoke hearts, carrots, lemon zest, bay leaf, red pepper flakes, salt, and pepper. Cover with parchment paper and gently simmer until the vegetables are tender, about 30 minutes. Remove from the heat, then swirl the pan to emulsify the remaining liquid. Add half the dill or fennel and half the basil. Transfer to a large serving dish and let the vegetables cool to room temperature. When cooled, toss in the favas, if you like, and the rest of the herbs.