Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2d3a11b511f8418cb7aa92da11a31afb",
    "updated": "2025-04-24T09:39:43.134Z",
    "title": "Grilled Artichokes with a Creamy Artichoke-Parmesan Dip",
    "subtitle": "",
    "description": "This recipe showcases a delicious way to enjoy artichokes in two different preparations: grilled and as a creamy dip.  Some artichokes are grilled to bring out their smoky flavor, while others are transformed into a rich and tangy dip.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "lemons",
          "early-season artichokes",
          "garlic cloves, smashed and peeled",
          "dried chile flakes",
          "coriander seeds",
          "white wine vinegar",
          "kosher salt",
          "crème fraîche",
          " or tabasco sauce",
          "lightly packed finely sliced chives",
          "freshly grated parmigiano-reggiano cheese",
          "extra-virgin olive oil",
          "lightly packed roughly chopped flat-leaf parsley"
        ]
      }
    ],
    "instructions": [
      "Cut one lemon in half and cut one half into 4 wedges for serving.",
      "Zest the remaining two lemons using a rasp-style grater and set the zest aside.",
      "Cut the zested lemons in half. Reserve two halves for the dip and the other two for preparing the artichokes.",
      "Trim all the artichokes and cut them lengthwise into quarters.",
      "Rub the artichoke quarters with the cut sides of the reserved lemon halves.",
      "Remove the fuzzy choke from the center of each artichoke quarter.",
      "Squeeze a little lemon juice into the cavity where the choke was.",
      "To poach the artichokes: In a large pot (large enough to hold half of the trimmed artichokes), combine 3 garlic cloves, chile flakes, coriander seeds, and vinegar.",
      "Add 2 quarts of water and bring to a simmer.",
      "Add 2 teaspoons of kosher salt to the simmering water.",
      "This mixture, known as a court bouillon, should have a balanced, savory flavor reflecting all the ingredients.",
      "Remove the pot from the heat and allow the court bouillon to cool.",
      "Add half of the artichoke quarters (8 quarters) to the cooled court bouillon and bring back to a simmer. Reserve the remaining artichoke quarters for grilling.",
      "Poach the artichokes for 10 to 15 minutes, or until tender.  Test for doneness by piercing the stem with a knife tip, as you would with a potato.",
      "Drain the poached artichokes well on a rack. Once cool enough to handle, pat them dry with paper towels.",
      "To make the dip: Finely chop the poached artichokes and place them in a large bowl.",
      "Combine the chopped artichokes with crème fraîche, half of the reserved lemon zest, the juice of the two reserved lemon halves, Tabasco sauce, chives, Parmigiano-Reggiano cheese, and salt to taste.",
      "Whisk in 1/4 cup of olive oil to create a rich and creamy consistency.  Taste and adjust the seasoning as needed, adding more salt, Tabasco, or lemon juice if desired.",
      "To grill the artichokes: Heat a grill, grill pan, or heavy skillet over high heat.",
      "If using a grill pan or skillet, add a thin layer of olive oil and the remaining garlic clove to infuse the oil (omit this step if using an outdoor grill).",
      "Grill the remaining artichoke quarters (16 quarters) for about 10 minutes total, turning to brown and slightly crisp all sides.  Cook in batches if necessary.",
      "Transfer the grilled artichoke quarters to a platter. Sprinkle with parsley, the remaining lemon zest, and a drizzle of olive oil.",
      "Serve the grilled artichokes warm or at room temperature with the artichoke-Parmesan dip and lemon wedges."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Trimming smaller artichokes to reach the heart"
  }
]