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Heat 1 tablespoon of the of in a Dutch Oven over medium heat until shimmering. Add artichokes and cook until golden brown, 5 to 7 minutes, transfer to a bowl.
Add bell peppers, onion, lemon zest strips, and 1 tablespoon of the oil to now-empty pot. Cook over medium heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in two theds of garlic, the paprika, cumin, ginger, coriander, cinnamon, and cayenne. Cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in artichoke hearts, chickpeas, olives, raisins, and honey, and bring to a sunmer, Reduce heat to low, cover, and simmer gently until vegetables are tender, about 15 minutes.
Off heat, discard lemon zest strips. Combine ¼ cup of the hot cooking liquid and the yogurt in a bowl to temper, and then stir yogurt mixture into pot. Stir in remaining 2 tablespoons oll, remaining garlic, cilantro, and grated lemon zest. Season with salt and pepper to taste. Serve. drizzling individual portions with extra oil