Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Simple Stuffed Artichokes with Ginger and Chervil",
  "description": "Because trimming and prepping artichokes can be kind of a chore, it's nice to have a stuffing that isn't too fussy. But it does have a secret ingredient to shake things up a bit-ginger. That and garlic make this an aromatic, gingery stuffing, which also offers the delicate, lemony taste of chervil and the not-so-delicate, lemony taste of ... lemon. I like to just eat these artichokes with my hands, but have a fork nearby to scoop up any fallen stuffing. Never leave a man behind.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the stuffing",
      "ingredients": [
        "2 cups breadcrumbs",
        "1 tablespoon minced ginger",
        "3 garlic cloves, minced",
        "½ teaspoon salt",
        "Fresh black pepper",
        "2 tablespoons lemon juice",
        "1/4 cup olive oil",
        "1/4 cup chopped fresh chervil, plus extra for garnishing"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "4 big artichokes, or 6 smaller ones"
      ]
    }
  ],
  "instructions": [
    "First, get your vegetable steamer ready. Fill it with water and bring to a boil.",
    "Next, prepare the artichoke stuffing. Just mix all the ingredients (except for the artichokes) together. That's it! Save the lemon that you juiced; you're gonna rub it on the artichokes.",
    "Now, prep those artichokes. Slice about an inch and a half of the tops off and discard so that you can get to the \"choke.\" (watch the video). Use a spoon (a grapefruit spoon works really well!) to scoop out the center; you should see some hairy stuff at the bottom of it-discard all of that. Cut about an inch off all remaining leaf tips with kitchen shears or scissors. After prepping each one, rub a little lemon juice on to prevent discoloring. But it's gonna discolor a little bit anyway, so don't sweat it too much.",
    "Slice off the bottoms of the chokes, as little as possible, just so that they will stand up when you steam them.",
    "Gently spread the leaves of the artichokes apart and stuff that stuffing in there as much as you can.",
    "Place stuffed artichokes in the steamer and cover. Small ones take about half an hour, large ones take about 50 minutes.",
    "When they're done, garnish with chervil and dig in as fast as you can. You can squeeze more lemon juice over them if you wish."
  ],
  "author": ""
}