Find the most tender (usually smallest) fava beans you can. Make sure the husks are green and look fresh. Open bean husks to remove three or four beans each. Boil beans in salted water for 5 minutes. Remove beans and let them cool. Peel outer shell off of the soft tender bean.
In a pan add 2 tbls extra virgin olive oil and heat. Add one chopped dry pepperoncini or a small pinch of red pepper flakes and 2 tbls of chopped parsley. Saute for one minute and add about 2 cups of beans. Add one chopped garlic cloves, salt and pepper to taste. Saute until some of the beans get brownish color from the saute. Remove the beans with a slotted spoon and put in a serving bowl. Next, squeeze half a lemon on beans. Taste. If desired, add a tablespoon of fresh olive oil and a tsp of fresh chopped parsley. Serve at room temperature.
