I know this might be a horrible idea, but I have a can of skinless/boneless oil-packed sardines for anchovies. The recipe specifies "oil-packed" anchovies, though I assume this kind is still salt-cured.
I (theoretically) know the flavors are not the same. I have to confess I have never eaten either type of fish because they have always freaked me out. I bought the tin of sardines 6 months ago after reading how healthy they were on another chowhound thread. I really should use them.
The recipe, incidentally, is for a Leek Sauce (You cook leeks in chicken broth and then blend it with the anchovies, capers, and some balsamic. Supposed to be a good topping for steamed foods.