Fortunately, I think fava beans have lost the stigma attached by Hannibal the cannibal. The fresh ones in spring and early summer are green and tender and require little cooking.
First, shell and peel, as shown. After that, you just blanch; a quick dip in boiling water and then iced water is all they need. Serve in a salad, especially with grilled fish (and not the dreaded liver).