Spring Vegetable Timbales with Herbed Béchamel

Name: 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