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