I like them, but I like all things "fish". Something I realized while reading the pickled herring thread.
It does help the saltiness if you rinse them well beforehand. They come in what looks like a miniature sardine can - which is exactly what it is, of course.
Other dishes that require anchovies include Caesar Salad. Worchestershire sauce is made with anchovies, although it is filtered to remove the solid bits. A dab of anchovy paste in soups and stews adds that "umami" richness you can't quite put your finger on, but absolutely know when it's missing. Anchovy is the Mediterranean/European version of Asian fish sauce and has been a staple of cooking at least since Roman times.
