I've not cooked with fava beans before and certainly not fresh ones. Last night, I wanted to make a pasta dish, based loosely on one I'd had at Barbuto in NYC last year. I just ended up boiling the beans, before adding them to the dish. Was that the right thing to do? I have a bad feeling I let them go too long, (too busy multi-tasking by watering the garden while cooking!), b/c they seemed a bit on the gummier side, not quite mushy, but lacking any snap.
So, what do you suggest?
Also, on a slightly different topic, I made artichokes for the first time ever. Had been intimidated by them for years. But really wasn't so hard! Silly me. I just steamed them for about 30min and then dipped them into an olive oil, lemon juice, pepper and sauce combo, super simple, but really fresh and yummy!