Start by trimming off the stem of the artichoke, so it will sit flat. Use scissors to cut off the edges of the leaves, then use a knife to cut about 1/2 inch off the top. Bring a pot of water to a boil, then place artichokes face down in the pot. Use a plate to keep the artichokes in place, if needed. Boil for 15 minutes, then set aside and allow to dry.

Preheat oven to 375 degrees.

Meanwhile, combine herbs, panko, 1/8 cup Parmesan cheese, salt and pepper. Place dried artichokes stem side down on a baking sheet. Divide the herb mixture in two, and stuff into the leaves of each layer of the artichoke. Add 1/2" of water to the bottom of the baking sheet, then bake in preheated oven for 15-20 minutes, until the cheese is melted and the panko is toasted.

Add butter to a bowl, and microwave until melted. Allow to cool a few minutes.

Meanwhile, combine egg yolks, lemon juice and water in a small pan over low heat. Whisk constantly, until the mixture gets foamy, then smooth, and turns a pale yellow. This should take about 5 minutes.

Slowly, very slowly, add butter to egg mixture, whisky constantly. Add no more than a teaspoon of butter at a time. This is a slow process - but totally worth it! Continue adding and vigorously whisking until butter is fully incorporated, and hollandaise sauce is smooth. Sprinkle in remaining Parmesan cheese, salt and pepper, and whisk until smooth.

Serve stuffed artichokes with hollandaise sauce, and enjoy within the hour!