Preheat the oven to 400˚F.
In a small saucepan, bring 2 cups salted water to a boil.
Add the spinach and artichokes and cook until tender, about 3 minutes; drain.
In a medium saucepan over medium heat, stir together the béchamel, sour cream, salt and pepper until warmed through, about 3 minutes.
Stir in the spinach and artichokes to coat.
Scrape the mixture into a small baking dish and sprinkle with the nuts and Parmesan.
Bake until golden, about 20 minutes.