Combine 1 1/2 cups water, white wine, olive oil, and bay leaves in a large saucepan.

Bring the mixture to a boil.

Add the artichokes to the boiling mixture.

Reduce heat to low.

Simmer, covered, for 30 minutes or until the artichokes are tender.

Drain the artichokes.

Melt the butter in a small saucepan until bubbling.

Place the egg yolks, lemon peel, lemon juice, and black pepper in a blender.

Blend the ingredients until combined.

With the motor operating, slowly add the hot butter to the egg yolk mixture in a thin, steady stream.

Blend until the mixture is thick and creamy (hollandaise).

Halve the artichokes lengthwise.

Remove the chokes from the artichoke halves.

Drizzle the artichokes with the lemon pepper hollandaise sauce to serve.