Heat one tablespoon of the oil in a Dutch oven over medium heat until it shimmers but does not smoke. Add the artichokes and cook until they are golden brown and slightly crisp at the edges, about 5 to 7 minutes; transfer them to a bowl and set aside.

Add another tablespoon of oil to the now-empty pot and return to medium heat. Stir in the bell peppers, onion, and the strips of lemon zest, cooking until the vegetables are softened and just beginning to brown, about 5 to 7 minutes.

Stir in the minced garlic, paprika, cumin, ginger, coriander, cinnamon, and cayenne and cook until the spices are fragrant. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to coat everything evenly.

Gradually whisk in the broth, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Stir in the browned artichokes, chickpeas, olives, raisins, and honey and bring the liquid to a simmer.

Cover the pot and reduce the heat to a gentle simmer. Cook until the vegetables are tender and the flavors have melded, about 15 minutes.

Remove the pot from the heat and discard the lemon zest strips. Stir a small amount of the hot stew liquid into the yogurt to temper it—this warms the yogurt gently so it won't curdle—then stir the tempered yogurt mixture into the pot.

Stir in the remaining two tablespoons of oil, the garlic paste, cilantro, and grated lemon zest. Season with salt and pepper to taste and serve hot, drizzling each bowl with a little extra oil if desired.