To make the bagna cauda:
In a mini food processor, combine the anchovies and garlic and puree until smooth. Add the lemon juice and oil and blend well. Pour in the cream and process until smooth. Scrape into a bowl and season with salt and pepper.
To make the salad:
In a large bowl, combine the puntarella, lemon juice, olive oil, 3 tablespoons of bagna cauda, salt and pepper to taste. Mix until the puntarella is coated. Place on a serving dish then drizzle the salad with another 2 tablespoons of bagna cauda and top with the boquerones. Finish with extra virgin olive oil and enjoy!