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": "c8a87587458341c08cea382d251c8358",
    "updated": "2025-04-24T15:23:11.204Z",
    "title": "Artichoke Hearts and Succotash over Smoked Cheddar Grits",
    "subtitle": "A delicious vegetarian take on Creole shrimp and grits, featuring artichoke hearts, smoky Cheddar grits, and spicy succotash.",
    "description": "This vegetarian rendition of Creole shrimp and grits offers a delightful combination of flavors and textures. The artichoke hearts stand in beautifully for shrimp, complementing the smoky Cheddar grits, spicy succotash, and a tangy mustard sauce.",
    "ingredients": [
      {
        "section": "For the Grits",
        "ingredients": [
          "vegetable stock",
          "2% milk",
          "yellow corn grits",
          "cloves garlic, minced",
          "shredded smoked cheddar cheese",
          "sea salt flakes",
          "cracked black pepper"
        ]
      },
      {
        "section": "Succotash",
        "ingredients": [
          "unsalted butter",
          "canola oil",
          "ear of corn, kernels cut away",
          "green bell pepper, diced",
          "okra ((101.6 mm) slices)",
          "fresh or prepared peas (field peas or lady peas)",
          "shallots (small dice)",
          "scant dash of cayenne pepper",
          "paprika",
          "garlic powder",
          "nutmeg",
          "iodized sea salt",
          "cracked black pepper"
        ]
      },
      {
        "section": "Spicy Mustard Pan Sauce",
        "ingredients": [
          "vegetable stock",
          "creole mustard"
        ]
      },
      {
        "section": "Panfried Artichoke Hearts",
        "ingredients": [
          "canola oil",
          "egg, beaten",
          "quartered artichoke hearts (12 pieces)",
          "all-purpose flour",
          "sea salt flakes and cracked black pepper (to taste)"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh dill (to garnish)",
          "chopped fresh parsley (to garnish)"
        ]
      }
    ],
    "instructions": [
      "In a saucepan, combine the vegetable stock and milk and bring to a boil.",
      "Gradually whisk in the grits to prevent lumps.",
      "Add the minced garlic, cover the saucepan, and reduce the heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.",
      "Incorporate the shredded smoked Cheddar cheese, salt, and pepper.",
      "Prepare the succotash, pan sauce, and artichoke hearts.",
      "To assemble the dish, place a cup of cooked grits on a warm plate.",
      "Add a half cup of succotash and three pieces of pan-fried artichoke hearts on top of the grits.",
      "Drizzle a spoonful of spicy mustard pan sauce around the plate.",
      "Garnish with fresh dill and chopped parsley.",
      "In a large frying pan, heat the butter and canola oil over medium-high heat.",
      "In a separate bowl, combine the corn kernels, diced bell pepper, sliced okra, peas, diced shallots, cayenne pepper, paprika, garlic powder, nutmeg, salt, and pepper.",
      "Once the butter and oil are hot, add the vegetable mixture to the pan.",
      "Cook for one minute, then stir.",
      "Cook for another minute and stir again.",
      "Remove the succotash from the pan, reserving any charred bits for the sauce.",
      "Pour the vegetable stock and Creole mustard into the same pan.",
      "Scrape the bottom of the pan with a wooden spoon to loosen any browned bits.",
      "Reduce the sauce by half over medium heat.",
      "Heat the canola oil in a 10-inch frying pan over medium-high heat until shimmering.",
      "Dip the artichoke heart quarters in the beaten egg, then dredge in the flour, shaking off any excess.",
      "Pan-fry the artichoke hearts for 2 minutes per side, or until golden brown.",
      "Season with salt and pepper to taste."
    ],
    "notes_ingredients": "Fresh, olive bar, frozen, or canned artichoke hearts can be used in this recipe.",
    "notes_instructions": null
  }
]