Heat half of the olive oil in a Dutch oven over medium-high heat until shimmering. Add the artichokes and cook, stirring occasionally, until browned and any remaining moisture has evaporated, about 5 to 7 minutes; transfer them to a bowl and set aside.

Add the remaining oil to the pot and return to medium-high heat. Stir in the bell peppers and onion and cook until softened and lightly browned, about 8 to 10 minutes.

Stir in the lemon zest strips, minced garlic, paprika, cumin, ginger, coriander, cinnamon, and cayenne. Cook until the spices are fragrant, about 1 minute, ensuring the garlic does not burn.

Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute to coat the vegetables and remove the raw flour taste.

Slowly whisk in the broth, scraping the bottom of the pot to release any browned bits. Stir in the chickpeas, olives, raisins, honey, and the reserved artichokes. Bring the liquid to a boil, then reduce the heat to medium-low and simmer until the sauce has thickened and the flavors have melded, about 10 to 15 minutes.

Remove the pot from the heat and discard the lemon zest strips. In a small bowl, whisk the garlic paste into the yogurt, then stir the mixture into the tagine along with the cilantro and grated lemon zest. Season with salt and pepper to taste and serve hot, finished with an extra drizzle of olive oil.