Why don't you eat them? Are you allergic, or don't you like the taste? Because there are basically two reasons anchovies can be in a recipe.
It can be bits of anchovies that are recognizable as such, as for instance on a pizza. In that case I would substitute with sardines, or go further from the recipe and use anything strong and salty, such as black olives, or bacon bits.
But anchovies can also be used to deepen the flavor of other recipes (by enhancing the umami component), for instance in a lamb stew, or baked with chicken livers. In this case, the flavor of anchovies won't be recognizable as it will fuse with the other flavors, so if it's the taste you don't like you should try it anyway. If you have other reasons not to use anchovies, you could try dried shrimp instead. Or leave it out completely.
