In a large pot, combine the water, white wine, olive oil, lemon, garlic, bay leaf, Kosher salt, and black peppercorns. Set over high heat and bring to a boil.
Meanwhile, one by one, trim artichoke stems, leaving about an inch at the bottom. Trim a ½ inch of the leaves at the top of the artichokes. Using a peeler or paring knife, peel the tough outer skin off the stems. Pick any of the brown or tough outer leaves off the choke and discard. If prepping the artichokes ahead of time, store in lemon water to prevent browning.
When ready to cook, add artichokes to boiling water mixture. Reduce heat to medium-low, cover, and cook until the artichokes are tender, 30-40 minutes. The tip of a paring knife should easily pierce the base of the artichoke.
Drain artichokes well, tipping them upside down so any extra water falls out. Serve in bowls with the French Onion Dip on the side, for dipping.