These warm spiced olives make a delicious appetizer, or they can be stirred into pasta for a quick, flavorful weeknight dinner.
Lightly crush the fennel seeds in a mortar and pestle. Toast the fennel seeds in a heavy 2-quart pot over medium heat until lightly browned and fragrant, about 2 minutes. Add the olive oil, garlic, thyme, and pepper flakes. Bring to a simmer and cook until the garlic is softened, about 3 minutes. Add the olives and artichokes and return to a simmer. Remove from heat and stir in the parsley.
Zest one of the limes (you should have about 1 Tbs. zest) and add to the olive mixture. Serve warm or room temperature with crackers or bread.