Put shanks over a mound of bean puree and top with sauce.

To assemble, spread half of the bean puree over the crust.

Top with half of the zucchini, pressing it into the bean puree.

Remove from heat and stir in bean puree and honey.

But the topping you see on almost every tlayuda is a black bean purée.

Add bean puree and enough stock - about 2 cups - to make a thick but liquid soup.

Heat the bean puree in a pot slowly until warm.

Place the bean puree in the middle of each of two dinner plates.

When very hot but not smoking, add the bean puree, watching out for spatters.

Spoon the bean puree into the center of the artichoke hearts.