I found a great article by Fiona Smith in NZ Cuisine Magazine offering some dandy ways to use anchovies.  After all, you can only eat so many Caesar Salads.  Here are her ideas.   

Adding a few chopped anchovies to the base of a fish stew or bouillabaisse during cooking will enhance the flavor of the seafood.

Try making the classic Swedish dish, Janssen’s Temptation. Peel and coarsely grate 6 medium potatoes. Layer them in a greased baking dish with 12-16 anchovy fillets, two finely sliced onions, freshly ground black pepper and salt to taste (depending on the saltiness of the anchovies). Mix together 300mls of cream and 200mls of milk and pour over the potato. (You can use chicken or vegetable stock if preferred). Bake in a 180ºC oven for 1 hour until golden and bubbly. Delicious served with grilled fish, lamb or roast vegetables.

Combine 100g butter with 4 mashed anchovies, the juice of a lemon and 2 tablespoons of finely chopped dill or parsley. Serve with grilled or pan-fried fish, or boiled or baked potatoes.

Add 1-2 finely chopped anchovies to classic vinaigrette and serve with boiled artichoke, or toss with roasted or grilled vegetables.

The popular pasta sauce, puttanesca, is spicy and easy to prepare. Heat 3 tablespoons of olive oil in a saucepan and sauté 2 crushed cloves of garlic, 2 tablespoons of chopped parsley and 6 anchovy fillets for 2 minutes. Add a can of peeled tomatoes and ½ teaspoon dry chili flakes and simmer for 15 minutes. Just before serving add pitted black olives, capers and freshly ground black pepper to taste. Serve with your favorite pasta and parmesan cheese.

Bagna cauda is a fantastically decadent dip for raw vegetables. Bring 300mls of cream to the boil and simmer for 10-15 minutes until thickened. In a heavy-based saucepan melt 25g of butter. Stir in 8 mashed anchovies and 1-2 cloves of crushed garlic. Cook for 2 minutes then add the cream. Heat gently until hot but do not boil.

To bring out the rich, meaty flavor in mushrooms, add 2-4 chopped anchovies while cooking.

Lamb and anchovies are a match made in heaven. In a small food processor or mortar and pestle, blend 12 anchovy fillets, 2 cloves of garlic, 1 tablespoon of brown sugar and enough anchovy oil to make a paste. Use to coat lamb fillets, racks and joints before cooking.