Use marinated fresh anchovies, not dried salted ones for this. Adding Parmesan crumbled into tiny chunks adds more oomph than delicate shavings.
Lay the artichokes over a large plate. Arrange the anchovies on top. Pour over any oil from the artichokes and anchovies. Add the tomatoes, cover and chill until ready to serve.
Remove from the fridge an hour before serving. Crumble over the Parmesan. Add the parsley and a grinding of pepper and serve.