Crispy Artichoke Gnocchi with Za’atar and Chili Butter

1. Do some prep:

• Drain the contents from one (14- to 16-ounce) jar marinated artichoke quarters. Place artichokes on a paper towel-lined plate and pat dry. (Discard the brine.)
• Peel and finely grate 2 large cloves garlic with a microplane.

2. Make the Calabrian chile and za’atar brown butter:

• Place the largest skillet you have over medium-high heat and add 5 tablespoons butter. Melt the butter, swirling the pan occasionally, until the mixture is foaming and milk solids have browned, about 3-4 minutes. If using a dark-colored pan, it may be difficult to see if the butter is browning; use a small spoon to scoop some up and see if there are any browned bits. They should be deeply golden in color and smell super nutty.
• As soon as the butter has browned, turn off the heat and add the grated garlic, 1 ½ tablespoons za’atar, 1 tablespoon chopped Calabrian chiles, and ½ teaspoon salt. Stir to combine, letting the garlic sizzle, about 1 minute. Immediately scrape mixture into a bowl (you don’t want the garlic to burn) and keep warm near the stove until serving.
• Wipe out the skillet with a paper towel and return to high heat.

3. Get crisping:

• Let the skillet preheat for a minute or two. A hot surface will prevent sticking!! Add 2 tablespoons olive oil, swirl to coat, and add the artichokes. Season with salt and toss quickly to coat in the oil. Spread into an even layer and cook, undisturbed, until you see browning and crisping on the undersides, about 2-4 minutes. Stir, arranging the artichokes in an even layer with as many browned sides facing up, and continue to cook until the second sides are deeply browned, about 3-4 minutes more. Transfer to a plate.
• Get the skillet hot again by letting it heat for a minute or so (again, this will make for the most nonstick surface). Pour in a big glug of olive oil, swirl to coat the pan, and add one (1-pound) package gnocchi. Toss to coat thoroughly in the oil and arrange in an even layer. Saute until the undersides are crisp (depending on your brand, the gnocchi may not turn golden brown, but they WILL crisp), about 2-4 minutes. Stir and arrange the gnocchi once again in an even layer with as many crisped sides as possible facing up, and continue to cook until the second sides are crisped, about 2-4 minutes more.
• Return the artichokes to the skillet and toss through to warm. Remove from heat.

4. Plate up and serve:

• Make sure the brown butter is warm and pourable.
• Spoon ¼ cup yogurt onto each serving plate. Divide the gnocchi and crisped artichokes on top of the yogurt and drizzle with the brown butter. Squeeze the juice of 1 lemon on top of all portions and sprinkle with flaky salt and a final drizzle of olive oil.