Heat a splash of olive oil in a shallow saucepan. Peel and add the whole shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not coloured.
Remove the outer leaves from the artichokes, cut out the hearts, then cut each artichoke into 6 pieces. Slice the bacon into 2cm strips.
Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon.
Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes, until the artichokes are soft when prodded with a knife.
Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6 to 8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.
Heat a little olive oil in a non-stick pan. Season the hake fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.
To finish, stir a good lug of extra virgin olive oil through the vegetables, then serve at room temperature with the fish and lemon wedges for squeezing over.