Tu es un traducteur. Tu es en charge de traduire toutes les valeurs présentent dans la liste d'object.
       Tu traduis de la langue en (ISO 639) vers la langue fr (ISO 639).
       Fais bien attention au contexte. On est sur une recette de cuisine. Les ingrédients doit être bien traduis.
   
       Voici la liste d'object à traduire:
   
       json
       [{"recipeCode":"218e093f-5ef9-4d80-a86d-a0797f0bd0b7","updated":"2025-03-05T15:29:06.000Z","title":"Aux lyonnais","subtitle":"Appetizers 15","description":"Prepare a delicious recipe for AUX LYONNAIS, a refined appetizer combining the delicacy of foie gras and the freshness of camus artichokes, perfect for impressing your guests.","instructions":["MAKE THE FOIE GRAS\nOne week ahead, season the foie gras with a mixture of salt and pepper. Drizzle with the wine. Place inside a terrine dish, cover with plastic wrap, and refrigerate for 12 hours.","The next day, take the terrine dish out of the refrigerator and let stand for 30 minutes. Preheat the oven to 120°C - 250°F (gas mark 1/2).","Remove the plastic wrap, cover the terrine dish with its lid, place in a bain-marie filled with boiling water, and put inside the oven. When the internal temperature of the foie gras reaches 50°C - 122°F, take it out of the oven and rest for 2 hours at room temperature.","Carefully drain the foie gras and reserve the liquid fat for another use. Spread out the foie gras over a sheet of plastic wrap and roll into a cylinder with the same diameter as a camus artichoke. Wrap in aluminum foil and refrigerate for 6 days before serving.","MAKE THE ARTICHOKES\nThe day of serving, squeeze the lemons into a bowl of water. Reserve the lemon halves. Break off each artichoke stem with your hands instead of using a knife so you pull out as many strands as possible.","Trim the base with a knife. Cut off the top two-thirds of the leaves of each artichoke. Remove the tougher outer leaves. Turn the entire bottom part of each artichoke with a paring knife, following its outline, to remove all the hard and fibrous parts. Be careful not to leave any flesh on the leaves, or any traces of dark green on each artichoke bottom. Rub the bottom with a lemon half and plunge it into the lemon water. Repeat for the remaining artichokes.","Mix the flour with 2 liters of water in a saucepan and bring to a boil. Drain the artichokes and add them to the saucepan; season with salt. Simmer for 25 minutes. Remove the saucepan from the heat and let the artichokes cool in the cooking liquid. Drain the artichokes, reserving the cooking liquid, and remove their chokes. Cover with a damp cloth.","MAKE THE GARNISH\nPeel and mince the shallots. Put them into a pot and cover with the wine vinegar. Cook until the vinegar has been reduced completely. Toast the bread cubes in a skillet or frying pan with the peanut oil, then drain on paper towels. Mince the tarragon, parsley, and chervil. In a bowl, make a vinaigrette by mixing the shallots cooked in vinegar with the sherry vinegar and olive oil, then add the herbs.","FINISHING\nWarm the artichokes in a saucepan with a little of their cooking liquid. Arrange 1 artichoke on each plate, drizzle with vinaigrette, and add the beet shoots and croutons. Slice the foie gras into 4 thick slices and place one on each plate. Season with fleur de sel and pepper."],"ingredients":[{"section":"For the recipe","ingredients":["lobe foie gras, deveined","salt","freshly ground pepper","port wine","lemons, halved","large camus (globe) artichokes","flour","kosher (coarse) salt","shallots","aged red wine vinegar","sandwich bread (cubes)","peanut oil","tarragon","flat-leaf parsley","chervil","sherry vinegar","olive oil","beet (beetroot) shoots","fleur de sel","freshly ground pepper"]}],"notes_ingredients":"","notes_instructions":""}]
   
   
       N'explique pas ta démarche.
       Renvoie cette liste d'object traduis en fr (ISO 639).
       Fais attention à bien formatter le JSON.