Prepare the fennel bulbs (ready to cook, e.g. peel, remove woody parts and dirt), cut them in half and remove the stalk.
For the broth, bring olive oil, white wine, water, peeled and sliced garlic cloves, and bay leaf to a boil. Season with salt and pepper. Place the fennel halves in the broth and cook on a low heat with the lid closed for about fifteen minutes until al dente. Lift the fennel out of the broth and place on a flat plate. Cool.
Boil the broth on a large fire to 1 dl (*). Pluck the wild garlic leaves from the stems and chop them finely. Sprinkle generously over the fennel and drizzle with gravy. Cover with plastic wrap and refrigerate for three to four hours. Remove from refrigerator half an hour before serving.
(*) when prepared with 3 dl of wine and 2 dl of water.