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": "e7763ab0e9144dd08cf99b458444338a",
    "updated": "2025-04-24T15:31:15.886Z",
    "title": "Vegetarian Midnight Snack Inspired by Restaurant Iris",
    "subtitle": null,
    "description": "This vegetarian adaptation of a popular dish draws inspiration from Chef Kelly English's Midnight Snack at Restaurant Iris. The recipe combines toasted brioche, a perfectly poached egg, and sautéed mushrooms and artichoke hearts, all brought together with a lively rémoulade sauce for a truly satisfying culinary experience.",
    "ingredients": [
      {
        "section": "For the poached eggs",
        "ingredients": [
          "iodized salt",
          "white vinegar",
          "eggs"
        ]
      },
      {
        "section": "For the Toast",
        "ingredients": [
          "unsalted butter, softened",
          "(25.4 mm) thick slices of brioche bread"
        ]
      },
      {
        "section": "For the Vegetables",
        "ingredients": [
          "canola oil, divided",
          "quartered mushrooms (10 ounces)",
          "quartered artichoke hearts (prepare your own or use 1 can)"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "fresh dill",
          "cracked black pepper and sea salt flakes (to taste)"
        ]
      },
      {
        "section": "For the Rémoulade Sauce",
        "ingredients": [
          "olive oil mayonnaise",
          "creole mustard",
          "juice of",
          "sherry vinegar",
          "celery salt",
          "cane sugar",
          "sweet paprika",
          "onion powder",
          "granulated garlic",
          "prepared horseradish",
          "chopped chives"
        ]
      }
    ],
    "instructions": [
      "In a large pan over medium heat, bring approximately 1.5 inches of water to a simmer.",
      "Add the salt and vinegar to the simmering water.",
      "To poach the eggs, gently crack each egg into the simmering water, one at a time. Cook for 4 to 5 minutes, or until the egg whites are set.",
      "Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate. Discard the poaching water.",
      "Spread the softened butter evenly onto the brioche slices.",
      "In the same pan, toast the buttered brioche slices over medium heat, similar to grilling a cheese sandwich.",
      "Remove the brioche from the pan once it reaches a light golden brown color.",
      "Increase the heat under the pan to high.",
      "Add two tablespoons of canola oil to the hot pan.",
      "Once the oil begins to shimmer, add the quartered mushrooms and cook for 3 minutes.",
      "Remove the cooked mushrooms from the pan and set aside.",
      "Add the remaining canola oil to the pan, followed by the quartered artichoke hearts.",
      "Sauté the artichoke hearts for approximately 3 minutes, or until the edges are golden brown.",
      "Turn off the heat.",
      "Return the cooked mushrooms to the pan. Add the Rémoulade Sauce and toss to combine.",
      "Evenly distribute the mushroom and artichoke mixture onto the toasted brioche slices. Top each with a poached egg, and garnish with fresh dill, cracked black pepper, and sea salt flakes to taste."
    ],
    "notes_ingredients": "Canned artichoke hearts can be used for convenience.",
    "notes_instructions": "Leftover rémoulade sauce can be stored in the freezer for up to 4 months."
  }
]