Very carefully clean the anchovies, taking away the skin and the bones, then place them side by side in just one layer upon an oval, flat-bottomed serving dish. Sprinkle over the strained juice of the lemons and pour over a little oil. Leave to stand in a cool place for 24 hours. After twelve hours turn them over so that both sides are well-soaked. When it is time to serve them, move the anchovies onto a flat serving plate. Sprinkle with salt, pepper, parsley and dress with a little oil, which you can leave also on the table. Garnish the dish with wedges of lemon. Serve with aioli sauce.