1) In a large frying pan, heat 2 tablespoons of oil over a medium heat. Add the diced chorizo and artichokes, cooking for about 5 minutes until crispy.
2) Stir in the garlic and cook for an additional minute. Pour in the sherry vinegar, add the Picota cherries and cook for just 1 minute more to warm them.
3) Pat the hake fillets dry and season well with salt and pepper. In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat.
4) Place the hake fillets skin-side down and cook for 5-6 minutes until the skin is crispy. Carefully flip and cook for another 1-2 minutes until just cooked through.
5) Serve the Picotas, chorizo and artichokes as a base and place the fillet of hake skin side up on top. Buen provecho!