For gifts, spoon the colorful relish into glass jars and tie on a pretty ribbon. Attach a note with instructions to store in the refrigerator and to serve as an appetizer or relish to accompany meat or poultry.
In a large saucepan cook artichoke hearts, covered, in a small amount of boiling water for 2 minutes. Add cauliflower. Return to boiling; reduce heat. Cover and simmer for 3 minutes more; drain. Stir in the onion, olives, and pimiento. Transfer vegetables to a nonmetal storage container.
In a screw-stop jar combine vinegar, oil, sugar, dillweed, lemon-pepper seasoning, and garlic. Cover and shake thoroughly. Pour over vegetables. Stir gently to coat. Cover and marinate in the refrigerator overnight or up to 7 days, stirring occasionally.