Spring Vegetable Timbales with Herbed Béchamel

Ingredients

• For the Timbales
• 2 tablespoons butter, divided, room temperature
• 1 garlic clove, minced
• 1/2 cup frozen artichoke hearts, thawed
• 1/2 cup frozen baby peas
• 2 large eggs
• 1/2 cup heavy cream
• 1 tablespoon onion, finely diced
• 1/2 cup fresh bread crumbs
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced fresh mint
• 2 ounces grated Parmigiano Reggiano
• 1/4 teaspoon salt, plus more for seasoning
• white pepper to taste
• For the herbed béchamel
• 1 tablespoon unsalted butter
• 1 1/2 tablespoons flour
• 1 cup hot milk
• salt
• white pepper
• 1 tablespoon grated Parmigiano Reggiano
• 1/2 to 1 tablespoons minced mint, flat-leaf parsley or both

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