This gets better as it sits, so try to make it at least a day in advance. We particularly like using Castelvetrano olives for this recipe, but any mix will work.
1. Heat the olive oil, garlic, chili flakes, citrus peels, and thyme leaves in a small saucepan over medium heat. As soon as the oil heats up and the garlic begins to sizzle, turn off the heat.
2. Let the oil cool and infuse for 5 minutes, then pour over the artichoke quarters and olives and mix well.
3. When completely cool, cover and store in the fridge.