I live in an anchovy fishing town, and the local fisherfolk salt their own anchovies and sell them in the shops in jars (as well as selling fresh anchovies, which are delicious). So I use the local product – but can understand why dealing with the whole fish or filets is unappealing to some people.
I use anchovies straight to make an anchovy sauce for whole grain pasta. Sometimes I will add anchovies to mashed broccoli to serve over pasta. In the summer, anchovies draped over a plate of sliced fresh tomatoes makes a regular appearance on the table.