Heat one tablespoon of oil in a Dutch oven over medium heat until shimmering. Add the artichokes and cook until golden brown, 5 to 7 minutes, then transfer them to a small bowl.

Add another tablespoon of oil to the pot and return to medium heat. Stir in the bell peppers, onion, and lemon zest strips; cook until the vegetables are softened and lightly browned, about 5 to 7 minutes.

Stir in the minced garlic, paprika, cumin, ginger, coriander, cinnamon, and cayenne. Cook until the spices are fragrant, about 30 seconds, then stir in the flour and cook for 1 minute to remove the raw flour taste.

Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot. Stir in the browned artichokes, chickpeas, olives, raisins, and honey.

Bring the stew to a simmer, then cover and reduce the heat to low. Simmer gently until the vegetables are completely tender, about 15 minutes.

Remove the pot from the heat and discard the lemon zest strips. Whisk about a quarter cup of the hot liquid into the yogurt to temper it, then stir the yogurt mixture back 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, drizzled with a little extra olive oil.