Potted mixed vegetables in oil sauce

An interesting and quite tasty combination of mixed vegetables to enrich your everyday cooking. As always in Greece such kind of recipes are equally popular served as a main meal or as a side dish to various meat, poultry and fish dishes

Adapted from a recipe of Thalia Tsichlaki,
in "BHMAgazino" of "TO BHMA" newspaper 

Ingredients (for 4 people):
40ml of olive oil
3 Spring onions, finely chopped
2 thin leeks, cut in pieces of 2,5 cm
8 baby potatoes, skin on
1 small cauliflower, divided in florets
8 baby carrots, leaves on
4 asparagus, cut in pieces of 2-2,5 cm
2 artichokes, cut in quarters (+ the juice of 1 lemon, which you will use to pour over the artichokes so they won't go black)
1 tea-cup of peas
salt
pepper
½ a glass of white dry wine (optional -my addition)
½ a glass of warm vegetable broth
1 tbsp of finely chopped flat-leaf parsley (I used 1 tbsp of dill)
1 tbsp of cornstarch (if needed)

Method:
Warm the oil in a wide (not too deep) pot on medium heat and sauté the leeks and the onions stirring with a wooden spoon until they start getting soft.

Add in the pot the potatoes (if too big cut in half), the cauliflower, the carrots, the asparagus, the artichokes and the peas and continue to sauté frequently, stirring with the wooden spoon. Season with salt and pepper and pour over with the wine (if used). When the alcohol is evaporated, turn the heat to medium-low, add the warm broth and semi-cover the pot.

Leave the food to cook, without stirring (just gently shaking the pot a couple of times), until the vegetables are tender but not mushy. The food should be left in the pot only with its oily sauce. If you think that it is too thin you can add the cornstarch (dissolved in 1 tbsp of cold water) and simmer for another 1-2 minutes until the sauce thickens.

Check again for seasoning, sprinkle with the parsley (or the dill) and serve immediately.