They might be interesting in a piccata dish - browned meat or chicken with a lemon-white-wine-caper sauce. Use the preserved lemon instead of fresh. You could probably leave out the wine, since the lemons are pickled already. Or use them to flavor bland pasta or couscous. I use lemon zest a lot in couscous.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018