En tant que chef cuisiner, à partir du titre de la recette, des ingrédients et des instructions de cuisine, 
    décris moi une suggestion de présentation final du plat.  
    Cette description servira à générer un prompt pour obtenir une image.  
    La description doit être écrite en anglais.
    
    Voici le titre et les instructions.
    {"title":"Aux lyonnais Camus artichokes with lyon-style cold foie gras","ingredients":"Pour la recette : 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","instructions":"One 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 (cling film), and refrigerate 12 hours.\nThe 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).\nRemove 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.\nCarefully 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 (globe) artichoke. Wrap in aluminum foil and refrigerate for 6 days before serving.\nThe day of serving, squeeze the lemons into a bowl of water. Reserve the lemon halves. Break off each artichoke stem (stalk) with your hands instead of using a knife so you pull out as many strands as possible.\nTrim 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.\nRub the bottom with a lemon half and plunge it into the lemon water. Repeat for the remaining artichokes. Mix the flour with 2 liters 8 1/2 cups 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.\nRemove 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.\nPeel and mince the shallots. Put them into a pot and cover with the wine vinegar. Cook until the vinegar has been reduced completely.\nToast 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.\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.","region":"FR"}

    Voici la structure de l'objet JSON en sortie :
    json
    {
        "data": <description>
    },

    N'explique pas ta démarche.
    Renvoie cet objet avec la description.
    Fais attention à bien formatter le JSON.