1.Combine water, wine, oil and bay leaves in large saucepan; bring to the boil. Add artichokes; simmer, covered, 30 minutes or until tender. Drain.
2.To make the lemon pepper hollandaise: Blend egg yolks, rind, juice and pepper until combined. Melt butter in small saucepan until bubbling. With motor operating, add hot butter to egg yolk mixture in a thin steady stream; blend until mixture is thick and creamy.
3.Halve artichokes lengthwise; remove chokes. Drizzle artichokes with hollandaise to serve.
Artichokes can be prepared an hour ahead. Hollandaise is best made close to serving; avoid adding the milk residue from the butter to the mix.Note